Ravioli with Arugula and Parmesan
Ravioli with Arugula and Parmesan - Homemade pasta sure to impress.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 104.7 μg | (175 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 288 mg | (29 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 173 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- 4 eggs
- 1 Tbsp olive oil
- salt
- 3 bunches Arugula (240 grams)
- 1 onion
- 50 grams pecorino romano
- 250 grams Ricotta cheese (5% fat)
- peppers
- Nutmeg
- 40 grams Cultured butter
- 1 dried chili pepper
- 1 pc Parmesan (30 grams)
Preparation steps
For the dough, mix the flour, egg, 1 teaspoon olive oil and 1 teaspoon salt. Knead and add a little water or flour if necessary. Roll the dough into a ball, wrap with plastic wrap and chill in the refrigerator for about 30 minutes.
Meanwhile rinse the arugula, pick through and spin dry. Finely chop 200 grams (approximately 7 oz) of arugula and set aside the remaining. Peel the onion peel and also finely chop.
Heat the remaining oil in a pan. Add the onion and cook until tender, then add the chopped arugula. Stir constantly over medium heat and simmer until the liquid has evaporated then let it cool lukewarm temperature. Grate the pecorino. Mix the arugula with the pecorino and ricotta. Season with salt, pepper and freshly grated nutmeg.
Knead dough again, cut into portions and roll out thinly with a pasta machine or a rolling pin.
Top half the dough with 1-2 teaspoons filling about 3 cm (approximately 1 1/4 inches) apart and cover with the remaining dough. Press down the dough around the filling and cut with a pastry wheel into ravioli.
Cook the ravioli in boiling salted water for 3-4 minutes. Meanwhile, melt the butter in a frying pan. Crush the chile in a mortar.
Remove the ravioli with a skimmer from the water, drain and arrange on warmed plates. Drizzle the ravioli with butter and sprinkle with remaining arugula, the crushed chile and freshly grated Parmesan.
