Ricotta and Herb Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 131.1 μg | (219 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 543 mg | (14 %) | ||
| Calcium | 229 mg | (23 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 125 grams Spinach
- 400 grams Pastry flour
- 4 eggs
- 5 Tbsps dry white wine
- salt
- freshly ground white peppers
- 3 Tbsps breadcrumbs
- 150 grams Ricotta cheese
- 2 Tbsps freshly grated Parmesan
- 2 tsps lemon juice
- 1 tablespoon chopped parsley
- 1 tablespoon chopped Dill
- 1 tsp chopped oregano
- 1 tsp chopped thyme
- 1 tsp chopped mint
- Also
- Pastry flour (for the work surface)
- melted butter
Preparation steps
For the dough: Rinse the spinach, and leave dripping wet. Cook in a saucepan over medium heat until tender, drain, squeeze dry and puree.
For the dough: In a bowl, mix together the spinach, flour, 3 eggs, wine and a little salt and knead to a smooth dough. Flatten to a disk, wrap in plastic wrap and let stand 1 hour at room temperature.
For the filling: In another bowl, mix the breadcrumbs with ricotta, the remaining egg and Parmesan, mix in the herbs and lemon juice, season with salt and pepper.
Place the dough on a floured surface, thinly roll out and cut into 5 cm (approximately 2-inch) wide strips. With a teaspoon spoon the filling onto the center of half of the strips. Place a second strip of dough on top and press down firmly around the filling to seal. With a pastry wheel, cut into squares.
Cook the ravioli in a large pot of boiling salted water until they bob to the surface and are cooked through, 4-5 minutes. Lift out with a skimmer, drain and serve with melted butter and Parmesan.
