Ricotta and Spinach Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 103.9 μg | (173 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 5 g |
Ingredients
- For pasta dough
- 250 grams Pastry flour
- 50 grams Semolina flour
- 3 eggs
- 2 Tbsps olive oil
- For filling
- 100 grams Spinach
- 1 onion
- 1 Tbsp butter
- 250 grams Ricotta cheese
- 2 Tbsps freshly grated Parmesan
- 4 Tbsps Whipped cream
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
For the pastry dough, mix together the pastry flour and semolina flour, eggs, salt and oil. Knead into a smooth dough. Add a little water if necessary. Cover with plastic wrap and let rest for 20 minutes.
For the filling, rinse and trim the spinach. Transfer to a pot of boiling salted water and blanch for 1 minute. Drain, cool in ice water, squeeze dry and coarsely chop. Peel the onion, chop finely and saute in butter. Stir together the ricotta, Parmesan cheese and cream. Stir in the spinach and onion. Season with salt, pepper and nutmeg.
Divide the dough in half. Roll out to about 2-3 mm (approximately 1/8 inch) thick on a floured surface. Place small dollops of the filling every 4 cm (approximately 1 1/2 inches) on the sheet of dough. Brush the dough with water and top with the second sheet of dough. Press down firmly around the filling. Cut out circular ravioli with a cookie cutter or a pastry wheel circles and score the edges with the tines of a fork.
Bring a pot of salted water to a boil. Transfer the ravioli to the pot and simmer for 6-8 minutes.
For finishing, rinse the sage, shake dry and pluck the leaves. Melt the butter in a pan and add the sage. Toss the cooked ravioli in the sage butter. Serve immediately.
