Ravioli in Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 208.5 μg | (348 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 4 eggs
- salt
- 4 Tbsps softened butter
- For the filling
- ½ stale White roll
- 4 onions
- 200 grams Spinach
- 150 grams Veal sausage
- ½ tsp dried marjoram
- 1 Tbsp chopped parsley
- ground peppers
- Nutmeg (freshly grated)
- For serving
- Pastry flour (for dusting)
- 2 Tbsps butter
- 800 milliliters Beef broth
Preparation steps
For the dough, mix flour with 3 eggs, 1/2 teaspoon salt and 1 tablespoon softened butter in a bowl and knead into a smooth dough. Cover the dough and let rest for about 20 minutes.
For the filling, soak bun in water. Peel 1 onion, finely dice and sauté in 1 tablespoon butter. Rinse spinach and blanch in boiling salted water. Then drain, rinse, remove excess water and chop finely. Remove excess water from bun, brea
Divide the dough in half and roll out thinly on a lightly floured surface. Place a tablespoon of filling in regular intervals on one dough half, leaving room between (to end up with ravioli that are 8 x 8 cm or approximately 3 x 3 inches). Lightly beat remaining egg, then brush around filling. Place other dough half on top. Press around filling with your fingers, then cut out ravioli with a pastry wheel.
Add to a pot of boiling salted water, then lower heat and cook gently for about 12 minutes .
Peel remaining onions, cut into rings and fry until golden brown in remaining butter.
Heat the broth and serve with ravioli and fried onions in a bowl.
