Ravioli with Spinach and Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 494.9 μg | (825 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 217 μg | (72 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 686 mg | (69 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 61 μg | (31 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 150 grams Pastry flour
- 1 egg
- 1 egg yolk
- 2 Tbsps olive oil
- freshly grated Nutmeg
- salt
- freshly ground peppers
- 80 grams Porcini mushroom
- 75 grams finely grated Parmesan
- 100 grams Ricotta cheese
- 3 Tbsps butter
- 2 Tbsps finely chopped parsley
- egg whites (for brushing)
- 500 grams Spinach
- 1 garlic clove
- 150 milliliters white wine
- 80 grams freshly grated Parmesan
Preparation steps
Mix the flour with the egg, egg yolk, olive oil, about 2 tablespoons of water and salt and knead to a smooth dough, adding more oil or flour if necessary. The dough should be smooth and elastic. Wrap with plastic wrap and let rest at room temperature 30 minutes.
Trim the mushrooms, chop and sauté in 1 tablespoon hot butter in a pan for 2-3 minutes, until the liquid has evaporated. Remove from the heat, stir in the parsley and half the Parmesan and allow to cool. Then mix with the ricotta and season with nutmeg, pepper and salt.
Roll out the dough thinly onto a lightly floured surface. Top with a small amount of filling 4 cm apart. Cut out into 6 cm (2 1/4 inch) circles with a cookie cutter, brush the edges with egg white and fold into semicircles.
Rinse, trim and coarsely chop the spinach. Blanch in boiling salted water briefly, rinse with cold water and squeeze.
Bring plenty of salted water to a boil and cook the ravioli in simmering water for about 3-4 minutes.
Peel the garlic, finely chop and sauté in 1 tablespoon hot butter. Add the spinach and deglaze with white wine. Add the drained ravioli and melt the remaining butter in the pan. Season with salt and nutmeg and serve on warmed deep plates.
Serve sprinkled with Parmesan.
