Pan Fried Ravioli
Pan Fried Ravioli - Delicious dumplings with a crisp, fresh accompaniment
Healthy, because
Even smarter
Nutritional values
This version with the tender lettuce hearts and the vitamin A and C rich paprika is considerably lighter than the filled noodles with potato salad that are popular in the "Ländle".
Those who eat vegetarian food take vegetable "Maultaschen" instead of the classic Swabian "Maultaschen" with meat filling. The recipe becomes even better, of course, if home-made Maultaschen are fried and the roasted onions are also home-made. With our recipe for Maultaschen you will certainly succeed in both.
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 365 mg | (9 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 24 mg |
Ingredients
- Ingredients
- 2 bunches small Romaine lettuce
- 1 red Bell pepper
- 9 ozs ravioli (prepared, from the refrigerated section)
- ½ bunch Chives
- 1 Tbsp Canola oil
- 2 Tbsps white balsamic vinegar
- 2 Tbsps olive oil
- salt
- peppers
- 2 Tbsps fried onion (prepared, from a package)
Kitchen utensils
Preparation steps
Trim Romaine hearts, rinse, shake dry and cut into quarters lengthwise.
Halve bell pepper, remove seeds, rinse and finely chop.
Cut ravioli into thick slices (about 1/2 inch).
Rinse chives, shake dry and cut into rolls.
Heat the canola oil in a non-stick pan. Add ravioli slices and fry until golden brown on medium heat for 5-6 minutes, turning frequently.
Meanwhile, mix vinegar, 2 tablespoons of water and olive oil in a bowl. Add diced bell pepper and chives. Season with salt and pepper.
Arrange salad with the fried ravioli on plates. Add the bell pepper and chive relish and serve sprinkled with onion rings.
