Ravioli with Herb Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 926 cal. | (44 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 77 μg | (128 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 608 mg | (15 %) | ||
| Calcium | 89 mg | (9 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 25.2 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 1 egg yolk
- 2 eggs
- 1 pinch salt
- 1 Tbsp Safflower oil
- For the filling
- 200 grams starchy potatoes
- 1 slice day-old white bread
- 50 grams softened butter
- 1 bunch Chives
- 1 bunch parsley
- Chervil
- 100 milliliters Crème fraiche
- 1 shallot
- salt
- peppers
- For preparing the pasta
- Pastry flour (for working the dough)
- 1 egg white
- 125 grams Bacon
- 1 bunch Chives
- chervil or parsley (for garnish)
Preparation steps
Mix the flour, egg yolks, eggs, oil, salt and 2-3 tablespoons cold water quickly to make a smooth dough. Knead well and shape the dough into a ball. Let rest, covered for 1 hour.
For the filling, peel the potatoes, cut into quarters and cook in boiling salted water for 20 minutes. Cut the bread slices into very small cubes. Sauté the bread in 1 tablespoon butter until golden brown, let cool. Set aside a few for garnish. Peel shallot and very finely chop. Rinse herbs, spin dry and very finely chop. Drain the potatoes, mash, let cool slightly, and stir in the remaining butter, herbs, croutons, and crème fraîche. Season with salt and pepper.
Divide the dough in half and roll out thinly. On 1 dough sheet, place small spoonfuls of filling evenly spaced, about 5 cm (approximately 2 inches) apart. Brush egg white around the filling. Lay the second sheet of dough on top, press between the filling to seal and cut out the ravioli with a pastry wheel. Place the pasta in boiling salted water and cook for 4-5 minutes. Remove with a slotted spoon, drain and keep warm. Cut the smoked bacon into cubes and fry until crispy. Rinse the chives, spin dry and finely chop. Arrange the ravioli on warmed plates, sprinkle with bacon and chives and serve garnished with parsley.
