Seafood Ravioli
Healthy, because
Even smarter
Nutritional values
Just like sea fish, seafood is a good source of the trace element iodine. We need it for healthy thyroid function. They also provide us with iron and protein. Pine nuts are also full of iron for normal blood formation and good oxygen transport in the body.
Homemade ravioli are always well received and leave room for variations. For example, you can replace the mild mountain cheese with a spicier cheese for the filling, replace the herbs with finely chopped pickled tomatoes or use chopped hazelnuts for the topping. The seafood dish will be even healthier if you serve it with a vegetable garnish or a fresh salad.
(Percentage of daily recommendation)
| Calorie | 918 cal. | (44 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 14.4 μg | (72 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 24.2 μg | (54 %) | ||
| Vitamin B₁₂ | 14.4 μg | (480 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 729 mg | (73 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 260 μg | (130 %) | ||
| Zinc | 7.3 mg | (91 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 211 mg | |||
| Cholesterol | 594 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the pasta
- 300 grams Pastry flour
- 3 eggs
- 2 Tbsps vegetable oil
- salt
- For the filling
- 2 egg yolks
- 125 grams Fresh herbs (basil, thyme, wild garlic, parsley)
- 200 grams mild Mountain cheese (grated)
- 100 grams Crème fraiche
- salt
- peppers
- For serving
- 200 mixed Shellfish (octopus, shrimp ready to cook)
- 2 Tbsps Pine nuts
- 50 grams butter
- 1 splash dry white wine
- 1 pinch ground saffron
- salt
Preparation steps
For the pasta: Place pasta ingredients in a bowl and knead well. Add a little cold water if dough is too dry. Divide dough half and wrap each half in plastic wrap. Let rest for 30 minutes.
For the filling: Combine yolks, herbs, creme fraiche and cheese. Stir until smooth and season with salt and pepper.
Thinly roll out pasta dough and use a pasta or cookie cutter to cut out circles. Add a little filling to each and fold over to form semi-circles. Press edges well to adhere.
Boil ravioli in salted water for about 5 minutes, then drain.
Rinse and coarsely chop seafood. Heat butter in a pan and sauté seafood and pine nuts for 1-2 minutes. Deglaze with white wine and add saffron. Add drained ravioli and toss. Plate ravioli and serve garnished, as desired, with herbs.
