Ravioli with Goat Cheese and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 388.8 μg | (648 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 192 μg | (64 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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
Preparation steps
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.
Meanwhile, rinse the spinach and blanch in boiling salted water for 1 minute. Drain and chop finely.
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.
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.
Cook ravioli in simmering salted water for 4 to 5 minutes. Drain, reserving some pasta water for serving.
Meanwhile blanch tomato, peel, quarter, core and dice finely. Peel the remaining garlic and cut into thin slices. Rinse rosemary and shake dry.
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.
