Ravioli Salad with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 888 cal. | (42 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 217.9 μg | (363 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 195 μg | (65 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 27.1 μg | (60 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,123 mg | (28 %) | ||
| Calcium | 469 mg | (47 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 77 μg | (39 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 355 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 2 eggs
- 2 egg yolks
- 1 Tbsp olive oil
- ½ tsp salt
- For the filling
- 200 grams fresh Spinach
- 1 small shallot
- 1 garlic clove
- freshly ground peppers
- Nutmeg
- 2 Tbsps olive oil
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 150 milliliters milk
- 300 grams Ricotta cheese
- For cooking
- Pastry flour (for working the dough)
- 1 egg white (for brushing)
- 500 grams Plum tomato
- 1 small Zucchini
- 200 grams Feta
- 1 bunch Basil
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
Preparation steps
For the dough, sift the flour onto a work surface, make a well in the center, and mix in the eggs, yolks, oil and salt with a fork. Knead with your hands until smooth. If necessary, add a bit of water or flour. Wrap the dough in plastic wrap and chill for 1 hour. For the filling, trim the spinach, rinse and spin dry. Peel the garlic and shallots, chop finely and sauté in a saucepan with 2 tablespoons hot oil. Add the spinach, season with salt, pepper, and nutmeg and remove from heat. Allow to cool and then chop the spinach. Make a bechamel sauce by melting the butter in a saucepan. Sprinkle with flour and cook briefly. Pour in the milk, stir vigorously with a whisk to avoid lumps and simmer over medium heat for 5 minutes. Season with salt, pepper, and nutmeg. Mix the ricotta with spinach and cooled bechamel and season again. Roll out the dough thinly on a floured surface, fold once and roll out again very thinly. Divide the dough into 2 equal portions. On 1 half of the dough, place spoonfuls of the filling equally spaced at about 3 cm (approximately 1 inch) apart. Brush beaten egg white around the filling to help the dough to seal. Lay the second sheet of dough on top and press down around the filling. With a pastry wheel, cut out 3 x 3 cm (approximately 1 x 1 inch)squares. Cook in boiling salted water until the pasta floats to the surface. Remove with a slotted spoon, drain, and let cool.
Blanch the tomatoes for a few seconds, peel, quarter, core and cut into small cubes. Rinse the zucchini and cut lengthwise into very thin strips. Cut the feta into cubes. Rinse the basil and set aside a few leaves for garnish. Cut the rest of the leaves into thin strips. Mix the diced tomatoes with oil, vinegar, zucchini and basil leaves, and season with salt and pepper. Mix with the cooled pasta and serve arranged on plates and garnish with basil leaves.
