Smoked Pork Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 560 cal. | (27 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 43.2 μg | (72 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 eggs
- 4 Tbsps Beet juice
- 1 Tbsp vegetable oil
- salt
- peppers
Preparation steps
For the dough: Put flour in a bowl, create a well in the middle and add eggs, salt, pepper and oil. Knead into a smooth dough. Shape into a ball, wrap in plastic wrap and chill for 30 minutes.
For the filling: Trim, rinse and slice leek. Heat butter in a pan and sauté leek. Remove pork from bone and process through a meat grinder with pistachios and leeks. Season with salt, pepper and thyme, to taste, then stir in egg yolk.
Thinly roll out dough on a floured surface and cut into 20 cm (approximately 8-inch) wide strips. Add 1 heaping teaspoon of filling every 5 cm (approximately 2 inches) on each strip. Cut dough between heaps and fold into ravioli.
Boil a large pot of salted water. Cook ravioli in water for 10 minutes, then remove and drain well.
Serve ravioli with sauce, as desired.
