Potato Ravioli with Endive Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 913 mg | (23 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 600 grams starchy potatoes
- 20 grams butter
- 60 grams cornstarch
- 2 egg yolks
- Pastry flour (if necessary)
- salt
- freshly grated Nutmeg
- For the filling
- 400 grams Endive
- 2 shallots
- 1 garlic clove
- 20 grams butter
- ½ tsp Red pepper flakes
- 1 Tbsp freshly chopped parsley
- 2 Tbsps roasted Pine nuts
- 30 grams freshly grated Parmesan
- freshly ground peppers
- For serving
- freshly grated Parmesan (to sprinkle)
Preparation steps
Preheat the oven to 170°C (approximately 350°F).
Rinse the potatoes and cook for about 1 hour in the preheated oven. Remove, cool slightly, peel and press through a ricer. While the potatoes are still warm, knead in the butter, cornstarch, and yolks. If the dough is too sticky, incorporate some flour and season with salt and nutmeg.
Roll out the dough thinly between 2 sheets of parchment paper and cut out circles (each about 8 cm in diameter) (approximately 3 inches). Sprinkle with semolina.
Trim and rinse the endives, cut lengthwise into quarters, remove the stalk and cut into narrow strips. Peel the shallots and the garlic, chop finely and cook in a hot pan with 2 tablespoons melted butter until translucent. Add the endives and chile flakes and simmer for 2-3 minutes. Mix in the parsley, pine nuts, and Parmesan, season with salt and pepper and let cool slightly.
Brush half of the stack of dough circles with beaten egg yolk. In the center of each, place some of the endive mixture. Place a second dough circle on top and press the edges firmly. Cook in boiling water for 3-4 minutes. Remove, drain and serve alongside the remaining filling on plates. Sprinkle with Parmesan.
