Nettle Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 741 cal. | (35 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 544 mg | (14 %) | ||
| Calcium | 627 mg | (63 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 421 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 2 eggs
- 2 egg yolks
- 1 Tbsp olive oil
- ½ tsp salt
- For the filling
- 150 grams Stinging nettle
- 250 grams Ricotta cheese
- 4 Tbsps freshly grated Parmesan
- 1 egg yolk
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 1 egg white (for brushing)
- 50 grams butter
- freshly grated Parmesan (to sprinkle)
Preparation steps
For the dough: Combine flour and salt in a bowl and create a well in the center. Add eggs, egg yolks and oil to well, then knead into a smooth dough. Add a little lukewarm water or flour if needed. Shape dough into a ball, wrap in plastic and let rest for 30 minutes.
For the filling: Bring a large pot of salted water to a boil. Wearing gloves to protect your hands, drop nettles into water and cook until wilted. Drain, squeeze, mince and transfer to a bowl.
Drain ricotta in a sieve and stir into nettles. Add Parmesan and egg yolk, then season with salt, pepper and nutmeg.
Divide pasta dough into portions, thinly roll on a lightly floured surface to 8 cm (approximately 3-inch) wide rectangles.
Brush dough with beaten egg white and place a teaspoon of the nettle mixture onto each piece of dough. Fold dough pieces in half and press to seal. Cover and let rest until all ravioli are formed.
Boil in salted water and simmer for about 5 minutes. Then remove and drain.
Melt butter in a pan with a little pasta water. Add ravioli and toss in hot butter. Plate and serve sprinkled with Parmesan.
