Ravioli Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 924 cal. | (44 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 266.2 μg | (444 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 14.5 mg | (121 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,250 mg | (31 %) | ||
| Calcium | 938 mg | (94 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 86 μg | (43 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 26.7 g | |||
| Uric acid | 126 mg | |||
| Cholesterol | 402 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the béchamel sauce
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 400 milliliters milk
- salt
- freshly ground peppers
- For the pasta
- 250 grams Spinach
- 250 grams Pastry flour
- 2 eggs
- salt
- For the filling
- 400 grams fresh Ricotta cheese
- 2 egg yolks
- 125 grams cooked ham (diced)
- 1 scoop Mozzarella
- 150 grams Parmesan (freshly grated)
- 2 Tbsps parsley (finely chopped)
Preparation steps
For the pasta, rinse spinach, trim and leave dripping wet. Blanch briefly in a pot, drain through a sieve, rinse, squeeze excess liquid and puree in a bowl with an immersion blender.
Mix flour in a bowl with eggs, salt and spinach. Knead into a smooth dough, shape into a ball, wrap in plastic wrap and let rest for about 30 minutes. Then cut dough in half, roll out each half very thin and cut into 18 cm (approximately 7 inches) squares. Then cook squares in portions in a pot of boiling salted water.
Cook pasta squares for 2-3 minutes, remove with a slotted spoon, dip into a bowl of cold water and arrange on a plate.
For the filling, mix ricotta in a bowl with egg yolks, ham and mozzarella. Add half of Parmesan and chopped, mix and season with salt and pepper. Place 1 tablespoon of filling on each pasta square and fold pasta square over filling
For the sauce, press garlic. Heat oil in a pan, saute garlic until fragrant, add tomatoes with juice, crush, simmer for about 15 minutes and season with salt and pepper. Stir in thyme.
For the béchamel, melt butter in a pan, stir in flour, fry briefly, then stir in milk with a whisk, bring to a boil and simmer until the sauce thickens and season with salt and pepper.
Grease a baking dish, cover with half of tomato sauce, pour half of bechamel over that and place pasta on top. Cover with remaining tomato sauce and béchamel sauce and, if desired, top with pieces of butter.
Bake in a preheated 200°C (approximately 400°F) oven for about 40 minutes. Remove from the oven and serve immediately.
