Ravioli with Ricotta Filling

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Ravioli with Ricotta Filling
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Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
835
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie835 cal.(40 %)
Protein36 g(37 %)
Fat41 g(35 %)
Carbohydrates81 g(54 %)
Sugar added0 g(0 %)
Roughage3.9 g(13 %)
Vitamin A1 mg(125 %)
Vitamin D2.7 μg(14 %)
Vitamin E4.9 mg(41 %)
Vitamin K196.6 μg(328 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin9.8 mg(82 %)
Vitamin B₆0.3 mg(21 %)
Folate155 μg(52 %)
Pantothenic acid2.1 mg(35 %)
Biotin27 μg(60 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C25 mg(26 %)
Potassium713 mg(18 %)
Calcium628 mg(63 %)
Magnesium79 mg(26 %)
Iron4.5 mg(30 %)
Iodine59 μg(30 %)
Zinc4 mg(50 %)
Saturated fatty acids21.5 g
Uric acid78 mg
Cholesterol468 mg
Complete sugar5 g

Ingredients

for
4
For the dough
400 grams Pastry flour
3 eggs
2 egg yolks
1 Tbsp vegetable oil
½ tsp salt
For the filling
300 grams Ricotta cheese
salt
freshly ground peppers
Nutmeg
60 grams grated Parmesan
2 Tbsps breadcrumbs
1 egg
Additional ingredients
3 Tbsps butter
200 grams Spinach
60 grams freshly grated Parmesan
How healthy are the main ingredients?
Ricotta cheeseSpinachParmesaneggsaltsalt

Preparation steps

1.

Place the flour on a clean work surface in a mound, make a well in the center, pour in the eggs, egg yolks, oil and salt, mix with a fork and knead with hands until smooth. Wrap with plastic wrap and chill in the refrigerator 1 hour.

2.

Mix together the ricotta, spices, parmesan, breadcrumbs and egg.

3.

Divide the dough into portions and roll out thinly on a floured surface.

4.

Spoon 1 teaspoon each of filling about 4 cm (approximately 1 1 1/2 inches) apart on half of the dough. Then fold the second half of the dough over and press around the filling to seal. Cut with a pastry cutter into squares. Press the edges firmly together. Brush with a little water, if necessary. Cook the ravioli in boiling salted water for about 4-5 minutes.

5.

Rinse, trim and blanch the spinach in boiling salted water. Rinse with cold water, squeeze and coarsely chop. Sauté in hot butter and add a little pasta water.

6.

Remove the ravioli from the water with a slotted spoon and place on a warmed plate. Add the butter with spinach and serve sprinkled with Parmesan.

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