Ravioli with Spinach and Parmesan

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Ravioli with Spinach and Parmesan
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
669
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie669 cal.(32 %)
Protein21 g(21 %)
Fat35 g(30 %)
Carbohydrates68 g(45 %)
Sugar added0 g(0 %)
Roughage6.8 g(23 %)
Vitamin A1.1 mg(138 %)
Vitamin D1.2 μg(6 %)
Vitamin E5.9 mg(49 %)
Vitamin K385.7 μg(643 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.6 mg(47 %)
Vitamin B₆0.4 mg(29 %)
Folate179 μg(60 %)
Pantothenic acid1.5 mg(25 %)
Biotin18.1 μg(40 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C52 mg(55 %)
Potassium843 mg(21 %)
Calcium417 mg(42 %)
Magnesium99 mg(33 %)
Iron5.5 mg(37 %)
Iodine38 μg(19 %)
Zinc3.6 mg(45 %)
Saturated fatty acids18.3 g
Uric acid105 mg
Cholesterol177 mg
Complete sugar7 g

Ingredients

for
4
For dough
250 grams Rye flour
100 grams Pastry flour
2 eggs
2 Tbsps vegetable oil
For filling
400 grams Spinach
1 onion
2 Tbsps butter
1 Tbsp Pastry flour
100 milliliters milk
salt
freshly ground peppers
freshly grated Nutmeg
For sauce
60 grams butter
80 grams freshly grated Parmesan
How healthy are the main ingredients?
SpinachParmesaneggonionsaltNutmeg

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.