Ravioli with Mushroom and Ricotta Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 754 cal. | (36 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 479 mg | (48 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 296 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the pasta
- 400 grams Pastry flour
- 4 eggs
- 1 tsp olive oil
- salt
- For the filling
- 200 grams Mushrooms (mixed; boletus, chanterelles, mushrooms)
- 1 onion
- 1 Tbsp olive oil
- 250 grams Ricotta cheese
- 50 grams grated pecorino romano
- salt
- peppers (from the mill)
- Nutmeg
- to serve
- 40 grams butter
- 50 grams shaved Parmesan
- ½ bunch thyme (to garnish)
- Pastry flour (for the table)
Preparation steps
For the pasta: Knead together the flour, eggs, and oil with 1 teaspoon of salt. Knead into a smooth, pliable dough, adding water and flour if necessary. Shape dough into a ball and let rest, covered for about 30 minutes.
For the filling: Rinse mushrooms and chop finely. Peel and finely chop the onion. Heat oil in a pan and sauté the onion until soft. Add the mushrooms and cook, stirring constantly until the liquid has evaporated. Leave to cool. When lukewarm, mix with the ricotta and Pecorino. Season to taste with salt, pepper, and nutmeg.
Knead the dough again and roll out thinly, to the thickness of a kitchen knife with a pasta machine or by hand on a lightly floured surface.
Cut the dough in half. On half of the dough, place 1-2 teaspoons of filling about 3 cm (approximately 1 inch) apart. Cover with the other half of dough. Press the dough around the filling and cut with a pastry wheel. Press edges well.
Cook the ravioli in boiling, salted water for 3-4 minutes.
Meanwhile, melt the butter. Lift the ravioli with a slotted spoon, drain and arrange on warmed plates.
To serve: Sprinkle ravioli with melted butter, coarsely chopped thyme, and shaved Parmesan.
