Ravioli with Ricotta Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 835 cal. | (40 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 196.6 μg | (328 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 713 mg | (18 %) | ||
| Calcium | 628 mg | (63 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 468 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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
Preparation steps
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.
Mix together the ricotta, spices, parmesan, breadcrumbs and egg.
Divide the dough into portions and roll out thinly on a floured surface.
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.
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.
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.
