Sausage Ravioli with Sautéed Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 204.1 μg | (340 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 272 mg | |||
| Complete sugar | 5 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
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.
