Ravioli with Eggplant Ricotta Filling and Tomato Sauce

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Ravioli with Eggplant Ricotta Filling and Tomato Sauce
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
545
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie545 cal.(26 %)
Protein20 g(20 %)
Fat24 g(21 %)
Carbohydrates62 g(41 %)
Sugar added5 g(20 %)
Roughage9.8 g(33 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E5.1 mg(43 %)
Vitamin K20.5 μg(34 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.5 mg(36 %)
Folate138 μg(46 %)
Pantothenic acid1.9 mg(32 %)
Biotin15 μg(33 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C83 mg(87 %)
Potassium903 mg(23 %)
Calcium246 mg(25 %)
Magnesium122 mg(41 %)
Iron8.7 mg(58 %)
Iodine19 μg(10 %)
Zinc3.8 mg(48 %)
Saturated fatty acids7.3 g
Uric acid130 mg
Cholesterol79 mg
Complete sugar15 g

Ingredients

for
4
For the dough
150 grams Spelt flour (type 550)
150 grams Spelt flour
1 egg
½ tsp salt
For the filling
1 small Eggplant
1 red Bell pepper
1 garlic clove
5 Tbsps olive oil
100 grams Ricotta cheese
50 grams grated pecorino romano
½ tsp fresh thyme
For the tomato sauce
400 grams crushed Tomatoes (canned)
2 garlic cloves (peeled)
1 onion
salt
freshly ground peppers
freshly grated Nutmeg
2 tsps sugar
fresh Basil

Preparation steps

1.

For the dough: Pile flour on a work surface, make a well in the center, add eggs and salt into well, beat eggs and mix with the flour. Add 4-5 tablespoons water, begin mixing at the center and work outward until an elastic dough has formed. Cover with a kitchen towel and let rest for 15 minutes.

2.

For the filling: Cut eggplant into small cubes. Rinse and trim red bell pepper, cut in half and bake under a hot grill until skin peels off, then cut into cubes. Fry garlic in heated oil. Remove and add eggplant cubes and fry until golden brown. Add bell pepper, briefly sauté with eggplant and allow to cool.

3.

Pour two thirds of vegetable mixture with ricotta into a food processor and puree. Combine remaining diced vegetables with pecorino and thyme and allow to rest for 30 minutes.

4.

Roll out dough thinly and cut into 8 cm (approximately 3 inch) large circles.

5.

Into the center of each dough circle, place about 1 tablespoon of filling then fold over and firmly press edges. Bring plenty of salted water to a boil and cook ravioli in portions for about 5 minutes. Lift out with a slotted spoon and drain well. Divide onto plates and serve with tomato sauce.

6.

For the tomato sauce: Chop onion finely. Heat 2 tablespoons oil in a saucepan and fry onion until soft. Add tomatoes. Place garlic cloves into sauce and bring to a boil while covered. Cook over high heat for about 10 minutes. Stir again and possibly add a little water if too thick as the sauce should not boil down too much. Remove sauce from heat and season with salt, pepper, nutmeg and sugar. Stir in 5-6 basil leaves and serve immediately with hot ravioli.