Ravioli
This is an extremely low calorie variation of ravioli. With low-fat curd cheese and spinach, the fat content of the filling is low. Rye flour is rich in B vitamins, which play an important role especially for the brain and nervous system. It also scores points with minerals: Magnesium for our nerves and muscles, phosphorus for healthy bones, iron for blood formation and oxygen transport and zinc for normal immune defence are contained in the grain.
The original whole wheat flour gives the particularly hearty taste and also provides us with a few extra B vitamins and fiber. These dumplings are reminiscent of the Italian ravioli, but are made of rye flour dough instead of egg pasta dough. A colourful tomato salad goes well with the ravioli as a side dish.
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 434 mg | (11 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 4 ozs Rye flour (type 1150)
- 3 ozs Pastry flour
- 1 egg
- salt
- 1 onion (50 grams)
- 1 garlic clove
- 6 ozs chopped Spinach (frozen)
- 4 ozs Quark
- 1 oz grated Parmesan
- peppers
- Nutmeg
- ½ bunch Chives
- 2 ozs Cultured butter
Preparation steps
Whisk together rye and wheat flours in a mixing bowl and make a well in the center. Add egg, 1/2 teaspoon salt and 4 tablespoons of lukewarm water to the well. With a fork, whisk wet ingredients from the inside to the outside with a little flour.
Knead with the dough hook of a hand mixer into a smooth dough. Wrap in plastic wrap and let rest at room temperature for 45 minutes.
Meanwhile, peel onion, halve and finely chop. Peel garlic and chop.
Bring frozen spinach, garlic and onion to a boil with 3 tablespoons water in a pot. Cover and cook over medium heat until spinach is thawed and onion is softened, about 10 minutes. Remove lid and cook until all liquid has evaporated, then remove from heat and allow the mixture to cool slightly.
Mix the quark and 1 teaspoon grated Parmesan into spinach mixture. Season with salt, pepper and freshly grated nutmeg.
Divide pasta dough into 4 equal portions. Roll one portion as thin as possible in a pasta machine into long sheets (about 8 cm wide) (approximately 3 inches wide). Keep remaining dough covered while you work.
With a cookie cutter (about 8 cm diameter) (approximately 3 inches in diameter) cut out about 12 rounds of dough. Place rounds next to each other on a lightly floured surface. Put a teaspoon of spinach filling just off-center on each round.
Brush edges of dough lightly with water, fold rounds into a half-moon shape and press the edges firmly to seal. Place on a floured baking sheet and cover with a clean kitchen towel. Repeat to roll out remaining dough, cut rounds and fill.
Cook the ravioli in batches in a pot of boiling salted water until they float to the surface, about 6 minutes per batch. Lift out with a slotted spoon and drain in a sieve.
Rinse chives, shake dry and cut into rings.
Melt butter in a large skillet and season with freshly grated nutmeg and pepper. Gently reheat ravioli before serving sprinkled with remaining Parmesan and chives.