Ravioli with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 716 cal. | (34 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 361 mg | (36 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 324 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 4 eggs
- 1 tsp olive oil
- salt
- Pastry flour (to work)
- For the filling
- 1 egg
- 1 handful fresh Fresh herbs (such as sage, parsley, basil)
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 250 grams Ricotta cheese
- 2 Tbsps freshly grated Parmesan
- salt
- peppers
- Nutmeg
Preparation steps
For the dough: Mix the flour, the eggs and the oil with 1 teaspoon of salt and knead into a smooth, pliable dough. Shape the dough into a ball, wrap in plastic wrap and let rest about 30 minutes.
For the filling: Separate the egg. Remove the stems from the herbs and finely chop the leaves. Peel and finely chop the shallot and garlic. Cook the shallot and garlic in hot butter until translucent. Remove from heat, let cool slightly, then mix in a bowl with the herbs, the egg yolk, the well drained ricotta and parmesan. Season with salt, pepper and nutmeg.
For the tomato sauce: Peel and finely chop the onion. Peel and press the garlic. Saute the onion and garlic in olive oil. Chop the basil. Add the tomatoes and basil to the onions and garlic and simmer over medium heat for 10 miutes. Season with salt, pepper and sugar.
Knead the dough again and roll out with a rolling pin or pasta machine to the width of the back of a knife. On one half of the dough, put a teaspoon of the filling at intervals of 3-4 cm apart (approximately 1-1.5 inches). Brush the dough edges with the egg whites and fold the other dough half on top. Press the dough together around the filling and cut out with a pastry wheel small square dumplings. Cook the ravioli in salted water 2-3 minutes until they rise to the surface. Remove with a slotted spoon and put into the tomato sauce.
For the garnish: Serve the ravioli on plates, garnished with parmesan, basil leaves and freshly ground pepper.
