Sausage Ravioli with Sautéed Onions

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Sausage Ravioli with Sautéed Onions
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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
617
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie617 cal.(29 %)
Protein22 g(22 %)
Fat29 g(25 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.7 mg(88 %)
Vitamin D1.8 μg(9 %)
Vitamin E2.7 mg(23 %)
Vitamin K204.1 μg(340 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin7 mg(58 %)
Vitamin B₆0.4 mg(29 %)
Folate134 μg(45 %)
Pantothenic acid1.3 mg(22 %)
Biotin20.8 μg(46 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C33 mg(35 %)
Potassium707 mg(18 %)
Calcium124 mg(12 %)
Magnesium62 mg(21 %)
Iron3.8 mg(25 %)
Iodine26 μg(13 %)
Zinc2.5 mg(31 %)
Saturated fatty acids13.9 g
Uric acid70 mg
Cholesterol272 mg
Complete sugar5 g

Ingredients

for
4
For the filling
1 day-old White roll
4 onions
3 Tbsps butter
200 grams fresh Spinach
150 grams Veal sausage
1 Tbsp chopped parsley
freshly ground peppers
Nutmeg
½ tsp dried marjoram
2 Tbsps scallions
For the dough
300 grams Pastry flour
4 eggs
salt
1 Tbsp butter (softened)
How healthy are the main ingredients?
SpinachparsleymarjoramonionNutmegegg

Preparation steps

1.

For the dough: Combine the flour, 3 eggs, 1/2 teaspoon salt and 1 tablespoon softened butter in a bowl and knead until smooth. Cover with plastic wrap and let rest for about 30 minutes.

2.

For the filling: Soak the bread in lukewarm water. Peel 1 onion, finely chop and sweat in 1 tablespoon butter until translucent. Trim the spinach, rinse, blanch in boiling salted water, drain, rinse until cold water until cool, drain, squeeze out excess water and chop finely.

3.

Squeeze the excess water from the bread, break into pieces into a mixing and mix with the spinach, sausage, sautéed onion, parsley, remaining egg and marjoram and season with salt, pepper and nutmeg. 

4.

For the ravioli: Divide the dough in 1/2 and roll out each portion thinly on a lightly floured work surface. Spoon small mounds of filling over 1 sheet of dough, around 5 cm (approximately 2 inches) apart. Lay the second sheet of dough over top and press around the mounds to remove the air and seal. Cut into small ravioli and simmer in salted water for 12-15 minutes, or until al dente and the sausage is cooked through.

5.

Peel the remaining onions, cut into rings and sauté until golden brown in the remaining butter. Drain the pasta, arrange on serving plates and sprinkle with chopped chives and sautéed onions.