Ravioli with Potato Salad

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Ravioli with Potato Salad
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Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
Calories:
713
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories713 kcal(34 %)
Protein21.3 g(22 %)
Fat45.1 g(39 %)
Carbohydrates55 g(37 %)

Ingredients

for
4
For the potato salad
400 grams waxy potatoes
salt, peppers
1 onion
125 milliliters clear Broth
Mustard
1 tablespoon apple cider vinegar
3 tablespoons 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 tablespoon vegetable oil
150 grams mixed ground meat
1 egg (medium size)
2-3 tablespoons breadcrumbs
salt, peppers
For the garnish
2 onions
4 tablespoons butter
How healthy are the main ingredients?
potatoSpinachapple cider vinegaronionMustardCurry

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.