Ravioli with Potato Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 802 cal. | (38 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 174.6 μg | (291 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 117 μg | (39 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 992 mg | (25 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the potato salad
- 400 grams waxy potatoes
- salt, peppers
- 1 onion
- 125 milliliters clear Broth
- Mustard
- 1 Tbsp apple cider vinegar
- 3 Tbsps sunflower oil
- 1 pinch Curry
- Chives
- For the pasta dough
- 200 grams Pastry flour
- 2 eggs (medium size)
- 1-2 tablespoons olive oil
- salt
- For the filling
- 150 grams frozen Spinach
- 1 onion
- 50 grams Bacon
- 1 Tbsp vegetable oil
- 150 grams mixed ground meat
- 1 egg (medium size)
- 2-3 tablespoons breadcrumbs
- salt, peppers
Preparation steps
For the potato salad: Rinse potatoes and cook for 20-25 minutes in boiling salted water. Drain potatoes, peel and cut into slices. Peel onion and finely chop. Boil broth, add onion. Stir mustard, vinegar and oil in the broth and season with curry, salt and pepper. Pour over the potatoes and let soak.
For the pasta dough: Combine flour with eggs, olive oil and salt and knead into a smooth dough. Let dough rest covered for 30 minutes.
For the filling: Thaw spinach. Peel onion and dice. Cut bacon into cubes. Heat oil in a pan and fry onion and bacon. Add ground meat and fry until brown. Pour pan contents into a bowl and allow to cool slightly. Place spinach in a colander and drain then squeeze well with a wooden spoon. Add spinach, egg and bread crumbs into ground meat mixture and season with salt and pepper.
Divide dough into two portions and roll each out thinly on a lightly floured surface. Spread a tablespoon of filling in piles at a distance of about 10 cm (approximately 4 inches) on one sheet. Brush dough with water. Lay second sheet of dough on top and press down between the filling. Cut out rectangles and again squeeze edges. Bring a large amount of salted water to a boil in a large pot and let ravioli cook for 5 minutes.
For the garnish: Peel onions and cut into rings. Heat butter and fry onions until brown. Rinse chives, shake dry and cut into small rings. Season potato salad again and mix in chives. Lift ravioli with a slotted spoon from the water, drain and place on plates. Spread onions over it and serve together with potato salad.
