Potato Ravioli with Endives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 966 mg | (24 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 282 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 600 grams starchy potatoes
- salt
- 2 egg yolks
- 50 grams cornstarch
- 60 grams Pastry flour (more if needed)
- freshly ground peppers
- freshly grated Nutmeg
- For the filling
- 2 Anchovy fillet (in oil)
- 3 shallots
- 2 garlic cloves
- 1 red chili pepper
- 400 grams Endive
- 4 Tbsps butter
- 2 Tbsps Pine nuts
- 2 Tbsps freshly grated Parmesan
Preparation steps
For the dough, rinse potatoes and cook for 25-30 minutes in boiling salted water. Drain and peel the potatoes, press through a potato ricer and let cool slightly. Mix potatoes with the yolks, cornstarch and flour to make a smooth dough. If necessary incorporate more flour. The dough should not stick to your hands. Season with salt, pepper, and nutmeg. Set aside, covered.
For the filling, drain the anchovies and chop. Peel the shallots and garlic and chop finely. Rinse the chile, cut in half lengthwise, remove seeds and ribs and chop finely. Rinse the endives, trim, shake dry and cut into thin strips. In a saucepan, melt 2 tablespoons butter and cook the shallots with the garlic, chile, and pine nuts. Add the endives and steam for about 2 minutes. Season with salt, pepper, and nutmeg. Remove from the heat and mix in parsley, anchovies, and Parmesan.
Divide the dough into 2 equal portions and roll each portion between 2 layers of parchment paper very thinly. Remove the upper parchment paper and cut out circles with a diameter of 5-6 cm (approximately 2 inches). On half of the dough circles, place a little of the filling in the center of each. Brush edges with egg yolk and place a second dough circle on top. Press the edges down firmly and use a fork to decorate and seal. Cook for about 4 minutes in lightly salted boiling water. Mix the remaining filling with the remaining butter in a saucepan, heat and make a sauce. Serve the pasta on plates topped with sauce and sprinkle with Parmesan.
