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Ravioli with Broad Beans

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Ravioli with Broad Beans
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 19 min.
Ready in
Calories:
728
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie728 kcal(35 %)
Protein31.28 g(32 %)
Fat36.7 g(32 %)
Carbohydrates71.42 g(48 %)
Sugar added0 g(0 %)
Roughage4.15 g(14 %)
Vitamin A426.5 mg(53,313 %)
Vitamin D1.39 μg(7 %)
Vitamin E3.91 mg(33 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.57 mg(52 %)
Niacin4.91 mg(41 %)
Vitamin B₆0.06 mg(4 %)
Folate108.19 μg(36 %)
Pantothenic acid0.32 mg(5 %)
Biotin3.74 μg(8 %)
Vitamin B₁₂1.11 μg(37 %)
Vitamin C39.75 mg(42 %)
Potassium472.34 mg(12 %)
Calcium290.17 mg(29 %)
Magnesium34.31 mg(11 %)
Iron4.61 mg(31 %)
Iodine50.58 μg(25 %)
Zinc1.02 mg(13 %)
Saturated fatty acids19.2 g
Cholesterol253.1 mg
Author of this recipe:

Ingredients

for
4
For the dough
300 grams
3
1 tablespoon
1 teaspoon
Pastry flour (for the work surface)
1
For the filling
150 grams
100 grams
1
freshly ground white Pepper
For serving
300 grams
2
75 grams

Preparation steps

1.

For the dough: Put the flour on the work surface, make a well in the flour and add the eggs, oil and salt. Knead into a smooth, pliable dough, adding more water or flour as needed. Shape the dough into a ball, wrap in plastic wrap, and let rest for about 30 minutes.

2.

For the filling: Stir the ricotta until smooth. Stir in the pecorino and the egg yolk and season with salt, pepper and red pepper flakes.

3.

Divide the dough into 3-4 portions and briefly knead each again. Using a pasta machine or on a lightly floured surface with a rolling pin, roll out the dough thinly (about 3 mm or 1/8 inch thick). Cut into circles with a round cookie cutter (about 8 cm or 3 1/8 inches in diameter).

4.

Lay out half of the dough circles and place 1 teaspoon of the filling in the center of each. Brush the edges with the beaten egg white then place a second circle on top of each and press the edges together to shape the ravioli.

5.

For serving: Cook the broad beans in boiling salted water for about 5 minutes until al dente, then drain and rinse. Rinse and zest a lemon. Cut a lemon in half and juice.

6.

Melt the butter in a pan and add lemon juice and lemon zest. Add the broad beans and stir. Season with salt and pepper.

7.

Cook the ravioli in a pot of salted water for 3-4 minutes over low heat, until they rise to the surface. Remove with a slotted spoon and add to the pan with the beans. Toss everything together and transfer to plates. Serve immediately.