Ravioli with Artichoke Filling and Tomato Vinaigrette

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Ravioli with Artichoke Filling and Tomato Vinaigrette
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
879
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie879 cal.(42 %)
Protein20.2 g(21 %)
Fat50.55 g(44 %)
Carbohydrates76.75 g(51 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A289.19 mg(36,149 %)
Vitamin D1.27 μg(6 %)
Vitamin E5.49 mg(46 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.45 mg(41 %)
Niacin4.69 mg(39 %)
Vitamin B₆0.17 mg(12 %)
Folate68.3 μg(23 %)
Pantothenic acid0.83 mg(14 %)
Biotin11.03 μg(25 %)
Vitamin B₁₂1.08 μg(36 %)
Vitamin C14.13 mg(15 %)
Potassium559.94 mg(14 %)
Calcium207.18 mg(21 %)
Magnesium37.93 mg(13 %)
Iron5.09 mg(34 %)
Iodine51.5 μg(26 %)
Zinc1.37 mg(17 %)
Saturated fatty acids9.61 g
Cholesterol251.81 mg

Ingredients

for
4
For the dough
200 grams Pastry flour
100 grams Semolina flour
1 egg
3 egg yolks
100 milliliters milk
3 Tbsps vegetable oil
1 tsp salt
For the filling
100 grams Ricotta cheese
2 Artichoke bottoms (jarred)
2 Tbsps finely chopped Basil
salt
freshly ground peppers
1 egg
Pastry flour
For the vinaigrette
3 Tomatoes
12 black pitted Olives
12 green pitted Olives
½ tsp Mustard
4 Tbsps balsamic vinegar
2 Tbsps Vegetable broth
200 milliliters red Port wine
salt
freshly ground peppers
100 milliliters olive oil
How healthy are the main ingredients?
Ricotta cheeseBasilMustardeggsaltsalt

Preparation steps

1.

For the dough: In a bowl, stir together the flour and semolina. Add the egg yolks, milk, oil and salt and knead until the dough is smooth and glossy. Shape into a disk, cover and let rest 1 hour.

2.

For the filling: In a bowl, stir the ricotta until smooth. Drain the artichokes and finely chop and add to the ricotta along with the basil, season with salt and pepper.

3.

For the vinaigrette: Place the port in a small saucepan and boil until reduced by half. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, quarter, core and dice finely. Finely chop the olives.

4.

In a bowl, whisk together the mustard, vinegar, broth, port wine, and the olive oil, season with salt and pepper and stir in the diced tomatoes.

5.

Divide the dough in half and thinly roll each half out to the same size. Place the ricotta mixture in mounds on one sheet of dough, spacing the mounds about1-inch apart. Whisk the egg to loosen it and brush the spaces between the mounds with the egg wash. Top with the second sheet of dough and press down firmly on the egg-washed edges to seal. Cut in between the mounds to shape the ravioli, dust with flour and place on a kitchen towel.

6.

Bring a large pot of salted water to a boil, add the ravioli and cook until the ravioli bob to the surface, about 3 minutes. Drain and place on a warm plate. Drizzle with the vinaigrette and serve sprinkled with oregano leaves.