Ravioli with Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,055 cal. | (50 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 24.9 μg | (55 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 556 mg | (14 %) | ||
| Calcium | 838 mg | (84 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 37.4 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 465 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 2 Tbsps vegetable oil
- salt
- For the filling
- 2 egg yolks
- 125 grams mixed Fresh herbs (basil, thyme, wild garlic, parsley)
- 200 grams aged Mountain cheese (grated)
- 100 grams Crème fraiche
- salt
- peppers
- For the sauce
- 300 grams cream cheese
- 2 Tbsps freshly grated Parmesan
- 100 grams Whipped cream
- salt
- peppers
- freshly grated Nutmeg
Preparation steps
Place the ingredients for the dough in a bowl and knead well. If the dough is too dry, add a little cold water. Wrap the dough in plastic wrap and let rest 30 minutes.
For the sauce, boil the cream cheese with the cream, Parmesan cheese and creme fraiche. Season with salt, pepper and nutmeg.
Divide the dough into portions and roll out each thinly into very large sheets.
Spoon 1/2 teaspoon filling about every 5 cm (approximately 2 inches) on one sheet of dough. Place the other half over it and press edges firmly. Cut with a pastry wheel into ravioli.
Cook the ravioli in boiling salted water for about 3-5 min until done.
Toast the pine nuts in a dry skillet until golden brown.
Remove the ravioli from the water with a skimmer and place on a warm plate. Top with the sauce and serve sprinkled with parsley and pine nuts.
