Ravioli with Artichoke Filling and Tomato Vinaigrette
Nutritional values
(Percentage of daily recommendation)
| Calorie | 879 cal. | (42 %) | ||
| Protein | 20.2 g | (21 %) | ||
| Fat | 50.55 g | (44 %) | ||
| Carbohydrates | 76.75 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 289.19 mg | (36,149 %) | ||
| Vitamin D | 1.27 μg | (6 %) | ||
| Vitamin E | 5.49 mg | (46 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 4.69 mg | (39 %) | ||
| Vitamin B₆ | 0.17 mg | (12 %) | ||
| Folate | 68.3 μg | (23 %) | ||
| Pantothenic acid | 0.83 mg | (14 %) | ||
| Biotin | 11.03 μg | (25 %) | ||
| Vitamin B₁₂ | 1.08 μg | (36 %) | ||
| Vitamin C | 14.13 mg | (15 %) | ||
| Potassium | 559.94 mg | (14 %) | ||
| Calcium | 207.18 mg | (21 %) | ||
| Magnesium | 37.93 mg | (13 %) | ||
| Iron | 5.09 mg | (34 %) | ||
| Iodine | 51.5 μg | (26 %) | ||
| Zinc | 1.37 mg | (17 %) | ||
| Saturated fatty acids | 9.61 g | |||
| Cholesterol | 251.81 mg |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
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.
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.
