Saffron Broth with Spinach and Ricotta Ravioli
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 231 kcal | (11 %) | ||
| Protein | 8.4 g | (9 %) | ||
| Fat | 12.8 g | (11 %) | ||
| Carbohydrates | 20 g | (13 %) |
Ingredients
- For the ravioli
- 100 grams Pastry flour
- salt
- 1 egg (size M)
- 1 Tbsp vegetable oil
- 1-2 tablespoons cold water
- 100 grams Frozen spinach (coarsely chopped)
- 100 grams Ricotta cheese
- salt (and freshly ground pepper)
- 1 garlic clove
- For the broth
- 150 grams Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
- 800 milliliters Chicken broth (finished product)
- 1 packet Saffron
- 1 Tbsp chopped parsley (to sprinkle)
Preparation steps
For the ravioli, mix the flour with salt, egg, oil and water, and knead to a smooth dough. Let the dough rest covered for 20 minutes.
For the filling, thaw the frozen spinach and squeeze in a paper towel. Mix the ricotta with the spinach, and season with salt and pepper. Peel the garlic, squeeze and stir into the spinach-ricotta mixture.
Roll out the dough thinly on a floured surface and divide into half. Place little heaps of filling on one half of the rolled at a distance of about 8 cm (approximately 3 inches) from each other. Brush the gaps with water. Place the second half of the rolled dough over and press down between the fillings. Cut the dough between the fillings to form the ravioli.
For the broth, rinse the soup vegetables and finely chop. Boil the chicken broth with the saffron in a pot and cook the soup vegetables in it for 5-6 minutes.
Cook the ravioli in plenty of lightly salted water for 5- 6 minutes. Lift out the ravioli with a slotted spoon, drain and add to the saffron broth. Serve sprinkled with chopped parsley.
