Ravioli with Salmon Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.5 μg | (32 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 618 mg | (15 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 13.4 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (for the work surface)
- 1 egg white
- For the filling
- 350 grams smoked Salmon
- 2 Tbsps Dill
- 200 grams cream cheese
- white peppers
- salt
- 1 Tbsp lemon juice
Preparation steps
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.
For the filling, dice the salmon and stir together with chopped dill, cream cheese and lemon juice. Season with salt and pepper.
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.
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.
