Ravioli with Goat Cheese and Spinach

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Ravioli with Goat Cheese and Spinach
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
448
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie448 cal.(21 %)
Protein21 g(21 %)
Fat17 g(15 %)
Carbohydrates52 g(35 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A1 mg(125 %)
Vitamin D1.1 μg(6 %)
Vitamin E3.2 mg(27 %)
Vitamin K388.8 μg(648 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.3 mg(21 %)
Folate192 μg(64 %)
Pantothenic acid1.4 mg(23 %)
Biotin20.7 μg(46 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C53 mg(56 %)
Potassium832 mg(21 %)
Calcium263 mg(26 %)
Magnesium85 mg(28 %)
Iron4.7 mg(31 %)
Iodine30 μg(15 %)
Zinc2.3 mg(29 %)
Saturated fatty acids5.6 g
Uric acid89 mg
Cholesterol160 mg
Complete sugar2 g

Ingredients

for
6
Ingredients
400 grams Pastry flour
4 eggs
4 Tbsps olive oil
salt
600 grams Spinach
1 shallot
3 garlic cloves
1 pc Parmesan (40 grams)
1 tsp butter
250 grams Goat cheese
peppers
Nutmeg
1 Tomato
1 sprig rosemary
How healthy are the main ingredients?
SpinachGoat cheeseolive oilParmesanrosemaryegg

Preparation steps

1.

Knead the pastry flour, eggs, 1 tablespoon olive oil and 1 teaspoon salt. Shape into a ball, cover and let rest for about 30 minutes.

2.

Meanwhile, rinse the spinach and blanch in boiling salted water for 1 minute. Drain and chop finely.

3.

Peel and finely chop shallot and 2 garlic cloves. Grate parmesan cheese. Heat butter in a pan and sauté shallots and garlic. Add spinach, goat cheese and Parmesan cheese. Season with salt, pepper and freshly grated nutmeg.

4.

Roll out very thinly the pasta dough with a pasta machine or on a lightly floured surface with a rolling pin. On one sheet of pasta dough, place 1 tablespoon of filling at intervals of about 5 to 6 cm (approximately 2 inches). Top with another sheet of pasta dough and press the dough together around the filling. Cut out square shapes around the filling to make the ravioli. 

5.

Cook ravioli in simmering salted water for 4 to 5 minutes. Drain, reserving some pasta water for serving.

6.

Meanwhile blanch tomato, peel, quarter, core and dice finely. Peel the remaining garlic and cut into thin slices. Rinse rosemary and shake dry.

7.

Heat the remaining olive oil in a pan. Add rosemary, garlic and tomato and sauté for 1 to 2 minutes. Add the drained ravioli and a splash of the reserved pasta water, mix, salt lightly and serve.