Ravioli with Spinach and Meat Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 564 cal. | (27 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 256.9 μg | (428 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 816 mg | (20 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 279 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- salt
- 3 eggs
- 2 Tbsps water
- For the filling
- 30 grams Smoked bacon
- 1 onion
- 250 grams Spinach
- 20 grams butter
- 200 grams Ground meat
- 1 egg
- 1 Tbsp parsley
- salt
- freshly ground peppers
- 20 grams clarified butter
- 1 l Beef broth
- 1 onion
Preparation steps
For the dough, mix all of the ingredients, then knead until smooth. Form into a ball, cover with plastic wrap and let sit at room temperature for about 20 minutes.
Cut the bacon and peeled onion into small cubes. Rinse the spinach leaves, blanch, drain, squeeze out and chop coarsely.
Melt the butter in a pan until frothy and sauté the bacon and onions in it. Add the spinach, sauté briefly and let cool.
Stir the ground beef and spinach mixture together, add the egg and mix until well combined. Season with parsley, salt and pepper.
Divide the dough in half and roll out thinly. Place teaspoons of the filling in small piles evenly spaced over the surface of one of the halves. Place the second half of the dough over the top and press around the filling mounds firmly. Cut out squares with a pastry wheel.
Bring the broth to a boil. Place the dumplings into the boiling broth and simmer for about 10 to 15 minutes.
Cut the peeled onion into rings and fry until golden brown in hot butter.
To serve, arrange the ravioli in four soup bowls along with some broth. Garnish with the fried onions.
