Spelt Spinach Ravioli
Spelt Spinach Ravioli - Smart and packs with pizzazz
Healthy, because
Even smarter
Nutritional values
Spelt is a good source of tryptophan. The amino acid is needed for the formation of the "good mood hormone" serotonin. Spinach provides valuable vitamins, but also minerals such as magnesium, which has a balancing effect and strengthens the nerves in times of stress.
If you don't have a pasta machine, you don't have to do without the spelt ravioli! You can also simply roll out the pasta dough thinly with a rolling pin. Admittedly, this is a little more work, but for this recipe the effort is well worth it and makes the spelt ravioli a great recipe for a cooking evening with friends.
(Percentage of daily recommendation)
| Calorie | 812 cal. | (39 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 394.8 μg | (658 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 236 μg | (79 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 31.2 μg | (69 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,075 mg | (27 %) | ||
| Calcium | 456 mg | (46 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 16.5 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 319 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 14 ozs whole spelt flour (+ 2 tablespoons to work)
- 5 eggs
- 2 Tbsps olive oil
- 1 tsp salt
- 1 oz Spinach
- 1 shallot
- 2 garlic cloves
- 4 Tbsps butter
- 1 ½ ozs Parmesan
- 8 ozs Ricotta cheese
- peppers
- Nutmeg
- 4 Tbsps Pine nuts
- 1 handful mint
Kitchen utensils
Preparation steps
Knead flour, 4 eggs, 1 tablespoon oil and salt into a smooth supple dough, adding a little water or flour if needed. Shape the dough into a ball and let rest covered for about 30 minutes.
Meanwhile, for the filling, clean, wash and briefly blanch spinach in boiling salted water. Rinse, squeeze well and chop the leaves.
Peel and finely chop the shallot and garlic. Heat 1 tablespoon butter in a frying pan. Sauté shallot with garlic in it over medium heat for 3 minutes, then let cool slightly.
Separate remaining egg. Finely puree spinach with remaining oil and one egg yolk in a blender. Grate cheese. Mix spinach mixture with ricotta and half of the cheese, season with salt, pepper and 1 pinch of freshly grated nutmeg and season to taste.
Knead dough again and roll it out in portions with the pasta machine into thin dough sheets. Place 1 1/2-2 tsp. filling on half of the sheets in 2 rows, 2-inches apart. Whisk egg white, brush dough all around the filling. Place remaining pastry sheets on top and press edges well. Cut out square spelt ravioli (2-inches) with a pastry wheel and let dry briefly on a floured board.
Meanwhile, toast pine nuts in a hot pan without fat for 3 minutes. Cook spelt ravioli in boiling salted water for 4-5 minutes. Melt remaining butter in a saucepan and brown lightly over low heat.
Drain spelt ravioli, drain and spread on plates. Season with pepper and sprinkle with pine nuts and remaining cheese. Wash the mint, shake dry, pluck the leaves and place on the spelt ravioli with the browned butter.
