Variation On A Classic Dish

Ravioli with Salmon Filling

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Ravioli with Salmon Filling
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
690
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie690 kcal(33 %)
Protein40.18 g(41 %)
Fat31.73 g(27 %)
Carbohydrates60.37 g(40 %)
Sugar added0 g(0 %)
Roughage0.01 g(0 %)
Vitamin A269.12 mg(33,640 %)
Vitamin D1.32 μg(7 %)
Vitamin E3.73 mg(31 %)
Vitamin B₁0.48 mg(48 %)
Vitamin B₂0.92 mg(84 %)
Niacin15.74 mg(131 %)
Vitamin B₆0.85 mg(61 %)
Folate56.88 μg(19 %)
Pantothenic acid1.95 mg(33 %)
Biotin5.76 μg(13 %)
Vitamin B₁₂3.62 μg(121 %)
Vitamin C1.57 mg(2 %)
Potassium858.31 mg(21 %)
Calcium113.06 mg(11 %)
Magnesium37.96 mg(13 %)
Iron3.68 mg(25 %)
Iodine44.19 μg(22 %)
Zinc0.97 mg(12 %)
Saturated fatty acids12.33 g
Cholesterol228.13 mg

Ingredients

for
4
For the dough
300 grams Pastry flour
3 eggs
1 tablespoon olive oil
1 teaspoon salt
Pastry flour (for the work surface)
1 egg white
For the filling
350 grams smoked Salmon
2 tablespoons Dill
200 grams cream cheese
white peppers
salt
1 tablespoon lemon juice
How healthy are the main ingredients?
Salmoncream cheeseolive oilDilleggsalt

Preparation steps

1.

For the dough, combine the flour, eggs, oil and salt. Knead into a smooth, pliable dough. Shape the dough into a ball, cover with plastic wrap and let rest for 30 minutes. 

2.

For the filling, dice the salmon and stir together with chopped dill, cream cheese and lemon juice. Season with salt and pepper.

3.

Divide the dough into 3-4 portions and knead each again. Roll out each portion thinly with the pasta machine or on a lightly floured surface with a rolling pin to about 3 mm (approximately 1/8 inch) thick. Cut out circles 6 cm (approximately 2 1/3 inches) in diameter with a cookie cutter. 

4.

Top half of the pasta circles with 1 teaspoon filling. Brush the edges with beaten egg white. Press another pasta circle over the filling and seal the edges. 

Cook the ravioli in a large pot of boiling, salted water, in batches if necessary. The ravioli are cooked when they float to the top of the water.