Ravioli Stuffed with Asparagus and Ricotta
Healthy, because
Even smarter
Nutritional values
If you do sport or for other reasons attach great importance to a high protein intake, you can sprinkle fresh Parmesan cheese over your ravioli from time to time. 100 grams contain 35 grams of protein!
If you want to enjoy the dish vegetarian, you have to study the list of ingredients. Parmesan is made with animal rennet (calf rennet) - vegetarians are on the safe side with cheese made with microbial rennet!
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 55 μg | (92 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 597 mg | (15 %) | ||
| Calcium | 453 mg | (45 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 390 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 350 grams Pastry flour
- 3 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
- 1 egg white (beaten)
Preparation steps
For the dough: Put the flour on the work surface, make a well in the flour, add the eggs, oil and salt then knead into a smooth, pliable dough, adding more water or flour as needed. Shape the dough into a ball, wrap in plastic wrap let rest for about 30 minutes.
For the filling: Cut off the tough bottoms of the asparagus, peel the asparagus rods and cook in salt water for about 8 minutes until tender. Drain and cut 3-4 rods into small cubes. Cut the remaining rods into 3-4 cm (about 1 1/2-2 inch) long pieces and set aside. Mix the diced asparagus with the ricotta, parmesan and egg yolks. Season with salt, pepper and nutmeg.
Divide the dough into 3-4 portions and each knead each again. Roll the dough out thinly with a pasta machine, or on a lightly floured surface with a rolling pin, until about 3 mm (about 1/8 inch) thick. Fill about half of the rolled out dough with dollops of 1-2 teaspoons of filling, each placed approximately 4 cm (1 1/2 inches) apart. Brush the dough around the filling with the egg white. Cover with the second half of the dough and press down well around the filling. Cut out square ravioli with a pastry cutter.
Boil the shaped ravioli in salted water for 5-6 minutes.
To serve, melt the butter in a pan and add the asparagus pieces, cook until golden brown. Lift the ravioli from the water with a slotted spoon and add to the asparagus. Arrange on plates and serve sprinkled with parmesan.
