Ricotta Ravioli and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,047 cal. | (50 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 69 g | (59 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 8.1 mg | (68 %) | ||
| Vitamin K | 29.9 μg | (50 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 36.4 μg | (81 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 997 mg | (25 %) | ||
| Calcium | 781 mg | (78 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 30.6 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 612 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the pasta
- 300 grams Pastry flour
- 3 egg yolks
- 2 eggs
- salt
- For the filling
- 150 grams Tomatoes
- 200 grams Ricotta cheese
- 1 bunch Fresh herbs
- 2 Tbsps breadcrumbs
- 2 egg yolks
- 100 grams Parmesan
- For the sauce
- 1 stalk Celery (rinsed and cut into thin slices)
- 750 grams Tomatoes (peeled, seeded and diced)
- 3 garlic cloves
- 2 Tbsps mixed Mediterranean Fresh herbs (chopped)
- 6 Tbsps olive oil
- salt
- peppers
- 100 grams Olives
Preparation steps
For the pasta, mix flour, egg yolks, egg and salt and knead quickly to a smooth dough. Form dough into a ball, cover and let rest for about 20 minutes. For the filling, finely dice tomatoes and herbs. Mix ricotta, egg yolk, Parmesan and bread crumbs, stir in tomatoes and herbs and season with salt and pepper. Roll out pasta dough on a floured surface to about 2 mm thick (approximately 1/10 inch thick) and cut in half. Place teasponfuls of filling onto one dough sheet about 5 cm apart (approximately 2 inches apart), top with remaining dough sheet and press between filling to seal. Cover ravioli, let rest for about 30 minutes and cut into individual pieces. Cook ravioli in portions in boiling salted water for about 4 minutes.
For the sauce, briefly sauté garlic and herbs in oil and stir in celery and diced tomatoes. Season sauce generously with salt and pepper, simmer for about 20 minutes and stir in olives.
For serving, toss ravioli with butter and sprinkle with parmesan. Serve ravioli with the sauce and garnish with basil.
