Ricotta Ravioli

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Ricotta Ravioli
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
600
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie600 cal.(29 %)
Protein24.98 g(25 %)
Fat31.39 g(27 %)
Carbohydrates57.45 g(38 %)
Sugar added0 g(0 %)
Roughage2.02 g(7 %)
Vitamin A326.46 mg(40,808 %)
Vitamin D1.02 μg(5 %)
Vitamin E3.12 mg(26 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.58 mg(53 %)
Niacin5.13 mg(43 %)
Vitamin B₆0.25 mg(18 %)
Folate64.78 μg(22 %)
Pantothenic acid0.66 mg(11 %)
Biotin9.72 μg(22 %)
Vitamin B₁₂1.08 μg(36 %)
Vitamin C27.65 mg(29 %)
Potassium649.2 mg(16 %)
Calcium323.77 mg(32 %)
Magnesium40.5 mg(14 %)
Iron4.04 mg(27 %)
Iodine48.37 μg(24 %)
Zinc1.47 mg(18 %)
Saturated fatty acids8.8 g
Cholesterol210.95 mg

Ingredients

for
4
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
How healthy are the main ingredients?
Ricotta cheeseParmesanolive oilolive oileggsalt

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

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. 

6.

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.