Ravioli with Zucchini and Tomatoes

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Ravioli with Zucchini and Tomatoes
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 27 min.
Ready in
Calories:
707
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie707 cal.(34 %)
Protein31 g(32 %)
Fat36 g(31 %)
Carbohydrates63 g(42 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A1.4 mg(175 %)
Vitamin D1.6 μg(8 %)
Vitamin E4.3 mg(36 %)
Vitamin K490.9 μg(818 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.7 mg(64 %)
Niacin9 mg(75 %)
Vitamin B₆0.5 mg(36 %)
Folate232 μg(77 %)
Pantothenic acid1.5 mg(25 %)
Biotin23.3 μg(52 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C76 mg(80 %)
Potassium1,152 mg(29 %)
Calcium593 mg(59 %)
Magnesium125 mg(42 %)
Iron6.4 mg(43 %)
Iodine56 μg(28 %)
Zinc3.6 mg(45 %)
Saturated fatty acids19.4 g
Uric acid123 mg
Cholesterol246 mg
Complete sugar5 g

Ingredients

for
4
For the dough
300 grams Pastry flour
2 Tbsps olive oil
3 eggs
For the filling
500 grams fresh Spinach
2 garlic cloves
4 Tbsps butter
200 grams Ricotta cheese
100 grams freshly grated Parmesan
salt
freshly ground peppers
freshly ground Nutmeg
For preparing the pasta
Pastry flour (to work dough)
1 egg white
1 Zucchini
1 Tbsp dried Tomatoes (in oil)
How healthy are the main ingredients?
SpinachRicotta cheeseParmesanolive oilTomatoegg

Preparation steps

1.

Mix the flour with oil and eggs and vigorously knead into an elastic, firm dough. Wrap in plastic and rest for 30 minutes.

2.

For the filling, rinse the spinach, trim, and blanch in salted water. Rinse in cold water, drain well, squeezing out excess water, and finely chop.

3.

Peel garlic and finely chop. Sauté in 1 tablespoon hot butter and add the spinach. Mix in a bowl with the ricotta and parmesan, season with salt, pepper, and nutmeg and allow to cool.

4.

Divide the dough in half and roll out thinly on a floured surface. On half of the dough, place a small amount of filling, evenly spaced at a distance of about 6 cm (approximately 2 inches). Brush the dough around the filling with egg white. Top with the second half of the dough and press around the filling. Cut out ravioli with a cookie cutter and press the edges firmly. Dust with flour and proceed with the rest of the dough.

5.

Cook in boiling salted water about 10-12 minutes.

6.

Rinse the zucchini, trim, cut into thin slices and then into very thin strips.

7.

Finely chop the tomatoes. Sauté vegetables in the remaining hot butter. Place the ravioli in the pan and toss gently. Season with salt and pepper and serve immediately.