Ravioli with Vegetables and Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 832 cal. | (40 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 20.3 g | (68 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 259.7 μg | (433 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,339 mg | (33 %) | ||
| Calcium | 729 mg | (73 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 7.2 mg | (48 %) | ||
| Iodine | 40 μg | (20 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the dough
- 300 grams Whole wheat flour
- salt
- 3 eggs
- 2 Tbsps vegetable oil
- For the filling
- 200 grams fresh Spinach
- 200 grams Ricotta cheese
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
- For the vegetables
- 300 grams carrots
- 1 bunch scallions
- 1 can Artichoke hearts (about 425 ml)
- 1 bunch Arugula (about 100 grams)
- For the sauce
- Pastry flour
- 1 egg white
- 70 grams butter
- 1 tsp freshly chopped Chervil
- 120 grams Goat cheese
- 2 Tbsps olive oil
Preparation steps
For the dough: In a bowl, mix together flour, salt, eggs, and oil. Knead together to create an elastic dough. If dough is too dry, add some cold water. Cover dough and let reast for 30 minutes.
For the filling: Trim and rinse spinach, spin dry and blanch in boiling salted water. Remove spinach and plunge into an ice-water bath. Squeeze to remove excess moisture and finely chop. Combine spinach with ricotta and Parmesan. Season with salt, pepper and nutmeg.
For the vegetables: Peel carrots and cut diagonally into thin slices or shave on a microplane. Rinse scallions and shake dry. Trim off green parts and cut white parts in half lengthwise. Drain artichoke hearts well and cut into quarters. Rinse arugula and spin dry.
For the ravioli: Roll out pasta dough thinly on a floured surface and cut out circles using the rim of a glass (5 cm or approximately 2 inches in diameter). On one half of the circles, place 1 teaspoon of filling. Brush edges with egg white and place remaining circles on top. Press edges firmly and cook ravioli in boiling salted water for 3-5 minutes. When ravioli float to the top, remove with a slotted spoon, drain and toss in 40 grams (approximately 2 ounces) of hot melted butter.
For the sauce: Sprinkle ravioli with chopped chervil. In another pan, heat remaining butter and sauté carrots, scallions and artichokes for about 5 minutes. Season with salt, pepper flakes and thyme. Place ravioli and vegetables on plates. Garnish with arugula and goat cheese. Drizzle with olive oil and serve.
