Ricotta Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 600 cal. | (29 %) | ||
| Protein | 24.98 g | (25 %) | ||
| Fat | 31.39 g | (27 %) | ||
| Carbohydrates | 57.45 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.02 g | (7 %) |
| Vitamin A | 326.46 mg | (40,808 %) | ||
| Vitamin D | 1.02 μg | (5 %) | ||
| Vitamin E | 3.12 mg | (26 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 5.13 mg | (43 %) | ||
| Vitamin B₆ | 0.25 mg | (18 %) | ||
| Folate | 64.78 μg | (22 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 9.72 μg | (22 %) | ||
| Vitamin B₁₂ | 1.08 μg | (36 %) | ||
| Vitamin C | 27.65 mg | (29 %) | ||
| Potassium | 649.2 mg | (16 %) | ||
| Calcium | 323.77 mg | (32 %) | ||
| Magnesium | 40.5 mg | (14 %) | ||
| Iron | 4.04 mg | (27 %) | ||
| Iodine | 48.37 μg | (24 %) | ||
| Zinc | 1.47 mg | (18 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Cholesterol | 210.95 mg |
Ingredients
- For the dough
- 250 grams Pastry flour
- 2 eggs
- 1 egg yolk
- 1 Tbsp olive oil
- ½ tsp salt
- Pastry flour (for kneading)
- 1 egg white
- For the filling
- 150 grams Ricotta cheese
- 2 handfuls mixed Fresh herbs (such as: thyme and sage)
- 50 grams grated Parmesan
- 1 egg yolk
- freshly ground white peppers
- 1 egg white
- For the sauces
- 1 Zucchini
- 200 grams Cherry tomatoes
- 1 shallot
- 1 garlic clove
- 4 Tbsps olive oil
- 300 milliliters Vegetable broth
- salt
- freshly ground peppers
- For the garnish
- 2 Tbsps scallions
- 8 Cherry tomatoes
- 4 thyme
Preparation steps
For the dough: Place flour on the work surface and create a well in the middle. Add eggs, yolks, oil and salt to well. Combine with a fork, then knead by hand into a smooth dough. Add a bit of cold water if needed. Shape into a ball, wrap with plastic and let it rest for about 30 minutes.
For the filling: Stir ricotta in a bowl until smooth, Rinse herbs, pat dry, mince and stir into ricotta. Add Parmesan and egg yolks to ricotta. Season with salt and pepper.
Use a pasta machine to thinly roll out dough on a floured surface. Cut out 6 cm (approximately 2 1/3 inch) disks with a round cookie cutter.
Place a teaspoon of filling onto half the disks. Brush edges with beaten egg white and top with another disk of dough. Press edges together and let rest on floured surface.
For the green sauce: Rinse zucchini, trim ends dice.
For the red sauce: Rinse and quarter tomatoes.
Peel and mince shallot and garlic. Distribute shallots and garlic into 2 small pots. Add 2 tablespoons of olive oil to each pot. add zucchini to one pot, and tomatoes to the other. Sauté each and deglaze with 150 ml (approximately 5 ounces) vegetable broth. Season both with salt and pepper and cook for about 10 minutes. Remove from heat, puree and season again.
Heat water and salted in a large saucepan. Add ravioli and cook for 3-4 minutes over low heat, until ravioli rise to the surface. Remove and drain. Heat 2 tablespoons olive oil in a pan and swirl ravioli in oil.
Plate ravioli and drizzle, as desired, with one or both sauces. Serve garnished with chives.
