Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 552 mg | (14 %) | ||
| Calcium | 154 mg | (15 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- 3 eggs
- 2 Tbsps vegetable oil
- salt
- 250 grams Swiss chard
- 5 Tbsps Ricotta cheese
- peppers
- Nutmeg
- 3 onions
- 1 garlic clove
- 1 canned, 425 grams or 14.4 ounces, peeled Tomato
- 2 Tbsps Margarine (or butter)
Preparation steps
Combine flour, 2 eggs, oil and salt and knead into a smooth dough. Shape into a ball, wrap in plastic and chill for about 30 minutes.
Rinse Swiss chard and shred. Blanch Swiss chard in boiling salted water for about 2 minutes. Shock in ice water and drain well. Separate remaining egg. Combine Swiss chard, ricotta and egg yolk. Season with salt, pepper and nutmeg.
Peel and dice onion. Peel and slice and garlic. Heat margarine in a pan and sauté onions and garlic. Crush tomatoes and add to pan. Season with pepper and salt and reduce.
Thinly roll out dough. Add teaspoon-sized mounds of ricotta mixture to one-half of the dough and brush with egg whites between mounds. Cover with remaining dough and press to seal between mounds. Cut ravioli apart and boil in salted water for about 10 minutes. Remove and drain well.
Plate ravioli and serve smothered with tomato sauce.
