Ravioli with Ricotta Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 741 cal. | (35 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 452 mg | (11 %) | ||
| Calcium | 510 mg | (51 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 17.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 352 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams Pastry flour
- 4 eggs
- 1 pinch salt
- 1 Tbsp olive oil
- 1 bunch Basil
- 2 garlic cloves (finely chopped)
- 300 grams Ricotta cheese
- 1 egg
- 100 grams Parmesan (grated)
- salt
- cayenne pepper
- 2 Tbsps butter
Preparation steps
Combine flour, eggs, salt and oil to make an elastic, firm dough. Wrap in plastic and rest for 30 minutes.
Chop basil leaves finely, mix with garlic, ricotta, egg and Parmesan. Season with salt and cayenne pepper.
Roll out the dough with the pasta machine or on a floured surface with a rolling pin. Cut out 8 cm (approximately 3 inch) wide circles. Place a teaspoon of filling in the center of the dough circles, fold in half to make a crescent and squeeze the edges together. Press to seal firmly with a fork. Allow to dry for about 1 hour.
Cook in boiling salted water for about 5 minutes, until the ravioli float to the top of the pot.
Remove the pasta from the water with a slotted spoon. Melt the butter in a pan and swirl the ravioli to coat. Serve on warmed plates.
