Ricotta and Spinach Ravioli

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Ricotta and Spinach Ravioli
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
730
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie730 cal.(35 %)
Protein21 g(21 %)
Fat46 g(40 %)
Carbohydrates59 g(39 %)
Sugar added0 g(0 %)
Roughage3.3 g(11 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.7 μg(9 %)
Vitamin E2.8 mg(23 %)
Vitamin K103.9 μg(173 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.9 mg(49 %)
Vitamin B₆0.2 mg(14 %)
Folate84 μg(28 %)
Pantothenic acid1 mg(17 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C14 mg(15 %)
Potassium457 mg(11 %)
Calcium268 mg(27 %)
Magnesium48 mg(16 %)
Iron2.3 mg(15 %)
Iodine29 μg(15 %)
Zinc2 mg(25 %)
Saturated fatty acids25.5 g
Uric acid54 mg
Cholesterol275 mg
Complete sugar5 g

Ingredients

for
4
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
For finishing
3 sprigs Sage
100 grams butter
How healthy are the main ingredients?
Ricotta cheeseSpinachWhipped creamolive oilParmesanSage

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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. 

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