Ravioli with Spinach and Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 385.7 μg | (643 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 843 mg | (21 %) | ||
| Calcium | 417 mg | (42 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 7 g |
Ingredients
- For dough
- 250 grams Rye flour
- 100 grams Pastry flour
- 2 eggs
- 2 Tbsps vegetable oil
Preparation steps
For the dough, mix the flour, eggs, about 5 tablespoons of water, and oil. Season with salt and stir until well mixed. Continue to knead with hands until dough is smooth. Wrap in plastic wrap and rest in the refrigerator for 30 minutes.
For the filling, rinse the spinach, and blanch for 2 minutes a large pot of salted water. Drain, squeeze dry and chop coarsely. Peel the onion, chop finely and sauté in butter until translucent. Stir in flour, let cook briefly. Add the milk, bring to a simmer while stirring and cook gently for about 5 minutes over low heat. Remove from heat, add the spinach, season with salt, pepper, and nutmeg.
Divide dough in half, roll out each half very thinly on a floured surface. Cut dough into large circles about 7 cm (approximately 2 1/2 inches) in diameter. Divide filling and place in the center of the ravioli, moisten edges, fold, firmly press the edges.
Meanwhile, bring a pot of salted water to a boil. Cook the ravioli for 5 minutes then drain, reserving a small amount of cooking water. Melt the butter in a pan, add a little pasta water and the raviolis and toss to combine. Serve sprinkled with cheese.
