Ravioli with Broad Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 434 mg | (43 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 325 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
- 1 egg white
- For the filling
- 150 grams Ricotta cheese
- 100 grams pecorino romano
- 1 egg yolk
- freshly ground white peppers
- Red pepper flakes
- For serving
- 300 grams Broad bean
- 2 lemons
- 75 grams butter
Preparation steps
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.
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.
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).
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.
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.
Melt the butter in a pan and add lemon juice and lemon zest. Add the broad beans and stir. Season with salt and pepper.
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.
