Ravioli with Tomato Sauce
Ravioli with Tomato Sauce - The colorful dish tastes as good as it looks.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 4.5 μg | (150 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 770 mg | (19 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 232 mg |
Ingredients
- Ingredients
- 400 grams Pastry flour
- 5 eggs
- 2 Tbsps olive oil
- salt
- 500 grams Ground beef
- 2 stalks parsley
- 1 shallot
- 700 grams Cherry tomatoes
- 2 garlic cloves
- 1 tsp sugar
- 2 Tbsps Vegetable broth
- peppers
- 2 stalks Basil
Preparation steps
Knead the pastry flour, 4 eggs, 2 tablespoons of olive oil, and 1 teaspoon of salt until a smooth, pliable dough forms. Add a little water or flour, if necessary. Shape the dough into a ball, wrap in plastic wrap, and chill for 30 minutes in the refrigerator.
Mix the ground meat and remaining egg in a bowl. Rinse the parsley, dry, remove the leaves, and chop. Peel the shallots and chop finely. Mix the parsley and shallot into the meat, and season with salt and pepper.
Rinse and halve the tomatoes. Peel the garlic and finely chop. Heat the remaining oil in a pan, and sauté until translucent. Add the tomatoes, sprinkle with sugar, and lightly caramelize. Add the broth, and bring everything to a simmer. Simmer for 6 minutes, then season with salt and pepper.
Knead the dough again, and roll thinly with a rolling pin on a lightly floured surface. Portion half of the dough with 1-2 teaspoons of the filling, then cover with the remaining dough. Seal the dough around the filling by pressing down. Cut with a pastry wheel into small 3 x 3 cm (approximately 1 1/4 inch) squares. Boil the ravioli in salted boiling water for 4-5 minutes.
Remove the ravioli, and drain well. Rinse, dry, and remove the leaves from the basil. Serve the ravioli with the sauce, and garnished with the basil.
