(Percentage of daily recommendation)
|Calorie||725 kcal||(35 %)|
|Protein||30.27 g||(31 %)|
|Fat||31.35 g||(27 %)|
|Carbohydrates||81.98 g||(55 %)|
|Sugar added||0 g||(0 %)|
|Roughage||2.59 g||(9 %)|
|Vitamin A||397.09 mg||(49,636 %)|
|Vitamin D||1.05 μg||(5 %)|
|Vitamin E||2.97 mg||(25 %)|
|Vitamin B₁||0.33 mg||(33 %)|
|Vitamin B₂||0.67 mg||(61 %)|
|Niacin||5.31 mg||(44 %)|
|Vitamin B₆||0.12 mg||(9 %)|
|Folate||45.17 μg||(15 %)|
|Pantothenic acid||0.62 mg||(10 %)|
|Biotin||8.56 μg||(19 %)|
|Vitamin B₁₂||1.23 μg||(41 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||525.74 mg||(13 %)|
|Calcium||502.23 mg||(50 %)|
|Magnesium||34.45 mg||(11 %)|
|Iron||4.97 mg||(33 %)|
|Iodine||50.17 μg||(25 %)|
|Zinc||1.5 mg||(19 %)|
|Saturated fatty acids||15.05 g|
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.