Ravioli with Cheese Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 177 mg | (186 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 172 mg | (17 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 2 eggs
- 2 Tbsps olive oil
- salt (and pepper)
- For the filling
- 2 Tbsps Pine nuts (toasted in a dry pan)
- 1 scoop Mozzarella (finely diced)
- 3 Tbsps Parmesan (freshly grated)
- For the herb sauce
- 3 Tbsps Basil (finely chopped)
- 1 tsp thyme
- 1 Tbsp rosemary (chopped)
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- For the pepper sauce
- 3 Red Bell pepper (cleaned, cored and cut into chunks)
- 1 garlic clove
- 1 Tbsp olive oil
- 1 cup Vegetable broth
- salt
- freshly ground peppers
Preparation steps
For the herb sauce: Puree all ingredients together.
For the dough: Mix the flour, eggs, 2 tablespoons of herb sauce, oil, salt and pepper with 4 tablespoons of water and knead into a dough. Form into a ball and let rest, covered for about 30 minutes.
For the filling: Mix the herb sauce with parmesan, mozzarella and pine nuts.
Roll out the dough on a floured surface, then divide into four equal portions.
Place 1 teaspoon of filling on two of the dough sheets, cover with the other two dough sheets, press together and cut out the ravioli with a pastry wheel.
Boil the ravioli in salted water for about 5 minutes. Remove and drain.
For the pepper sauce: Sauté the pepper cubes in hot oil. Add the garlic. Pour in the broth. Season with salt and pepper and simmer for 5 minutes. Remove from heat and puree.
Serve the ravioli with pepper sauce.
