Ravioli with Meat Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 31.8 μg | (71 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 526 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 2 eggs
- 4 egg yolks
- 1 pinch salt
- water (as needed)
- For the filling
- 60 grams finely chopped onions
- 50 grams finely chopped carrots
- 50 grams finely chopped Celery
- 1 garlic clove
- 30 grams butter
- 1 ½ Tbsps olive oil
- 250 grams Roast beef (very finely diced)
- 4 Tbsps Red wine
- salt
- freshly ground peppers
- 300 milliliters pureed Tomatoes
- 1 Tbsp chopped parsley
- 1 Tbsp finely chopped oregano
- 1 egg
- 1 egg white (for brushing)
Preparation steps
For the dough, mix all ingredients to form a smooth dough. Wrap in plastic wrap and refrigerate for 1 hour.
For the filling, heat butter and oil in a pan. Sauté the vegetables until tender. Add roast beef and sauté briefly. Deglaze with red wine. Remove 200 grams (approximately 7 ounces) of the mixture and puree in blender. Cool slightly. Stir in 1 teaspoon herbs and the egg. Add the tomato puree to the remaining meat in the pan and simmer for 15 minutes. Stir in the remaining herbs and season with salt and pepper.
Roll out the pasta as thinly as possible on a floured surface. Cut with a smooth pastry cutter into 5 x 8 cm (approximately 2 x 3 inch) rectangles. Place a little filling on one half of each rectangle. Brush the edges with egg white and fold the dough over to enclose the filling, pressing the edges firmly. Let ravioli stand to dry slightly. Cook the ravioli in salted boiling water for 6 to 8 minutes, until they rise to the surface. Remove with a slotted spoon and drain well. Arrange on plates with the sauce and serve garnished with oregano.
