Pineapple Ravioli with Coconut Ice Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 879 mg | (22 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 60 g |
Ingredients
- For the ice cream
- 1 can Coconut milk (250 ml or 1 cup)
- 50 milliliters Vanilla syrup
- 1 tsp Lime zest
- For the ravioli
- 125 grams Pastry flour
- 2 Tbsps sunflower oil
- 1 pinch salt
- 1 Pineapple
- egg whites (for brushing)
- 1 tsp butter
- 1 Vanilla bean
- 2 Tbsps sugar
- 100 milliliters Apple juice
- 1 Tbsp lemon juice
- 2 Passion fruit
- mint
Preparation steps
For the ravioli: Combine flour, egg, olive oil, about 4 tablespoons of water and a pinch of salt and knead into a smooth dough. Add more oil, water or flour, as needed, dough should be smooth and elastic. Wrap in plastic and let rest for about 30 minutes.
For the ice cream: Combine coconut milk, vanilla syrup and lime zest. Pour mixture into an ice cream maker and process. Peel and slice pineapple.
Heat butter in a pan. Saute pineapple pieces, sliced vanilla bean and sugar. Deglaze with apple and lemon juices and let simmer for 30 minutes. Cut passion fruit in half, squeeze juice and stir into compote. Remove from heat and chill.
Thinly roll out dough on a lightly floured surface. Place pineapple slices on lower half of dough, keeping some distance between. Brush dough with egg whites and fold top half over pineapples. Press firmly around pineapples to seal. Cut out raviolis with a knife or cookie cutter. Cook ravioli in boiling water for about 2 minutes, then remove and drain. Garnish with mint and serve with compote and ice cream.
