Ravioli with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 21.8 μg | (48 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 731 mg | (18 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 175 grams Pastry flour
- 1 egg
- 2 Tbsps olive oil
- freshly grated Nutmeg
- salt
- peppers (freshly ground)
- For the filling
- 100 grams Wild mushroom
- 1 Beefsteak tomato
- 1 garlic clove
- 1 scallion
- peppers
- 70 grams Ricotta cheese
- 3 Tbsps Parmesan (finely grated)
- 4 Tbsps butter
- 1 tsp finely chopped Basil
- ½ tsp thyme
- For serving
- 250 grams Wild mushroom
- 2 Tbsps clarified butter
- 1 tsp finely chopped thyme
- egg whites (for brushing)
Preparation steps
For the dough: Mix the flour with the egg, olive oil, about 4 tablespoons of water and a little salt. Knead to a smooth dough, adding a little water or flour as necessary. The dough should be smooth and elastic. Wrap in plastic wrap and let rest at room temperature about 30 minutes.
For the filling: Wash the tomatoes, pat dry cut into very small cubes. Wipe the mushrooms clean with a wet paper towel, then chop them into small pieces. Rinse and finely chop the spring onions. Peel and finely chop the garlic, then saute it in 1 tablespoon of butter. Add the spring onions and fry them. Add the mushrooms and tomatoes, sear briefly then simmer until the liquid has evaporated. Season with salt, pepper, nutmeg, basil and thyme. Stir in the ricotta and parmesan and allow to cool.
Roll out the dough on lightly floured surface thinly. Cut into triangles about 12 cm large (approximately 4.5 inches). Add a small amount of filling to the middle of each triangle and brush the edges with egg whites. Pull up the corners and press them together to form a pyramid. Firmly press the edges together.
Boil plenty of salted water. Cook the ravioli about 1-2 minutes.
For serving: Fry the cleaned mushrooms in butter and thyme. Lift the ravioli from the cooking water, drain and serve in portions with the mushrooms on warmed plates.
