Spinach and Garlic Raviioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 638 cal. | (30 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 387 μg | (645 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 869 mg | (22 %) | ||
| Calcium | 491 mg | (49 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 272 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 170 grams Rye flour
- 170 grams Pastry flour
- 1 tsp salt
- 3 eggs
- Pastry flour
- For the filling
- 400 grams Spinach
- salt
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 125 grams Curd
- 1 egg
- 50 grams grated Mountain cheese
- peppers
- For the garnish
- 40 grams butter
- 60 grams grated Mountain cheese
Preparation steps
For the dough: Combine both flours and salt. Beat in the eggs. With a dough hook or hands, knead into a smooth, elastic dough. Add flour or water as needed. Wrap dough in plastic wrap and let rest at room temperature for about 30 minutes.
For the filling: Rinse spinach and blanch for 2-3 minutes. Shock in cold water and drain. Mince and place in a bowl. Peel and mince onion and garlic. Heat butter in a pan and cook onion and garlic until soft, about 2-3 minutes. Add spinach, pot and egg. Season with salt and pepper.
Roll out dough on a floured surface. Make as thin as possible and use a cutter to cut out 8 cm (approximately 3 inches). Add about 1 teaspoon filling in the center of each circle. Fold each in half to form a semi-circle and press the edges together.
Boil ravioli in salted water for 4 minutes.
Meanwhile, melt butter and let brown slightly. Divide ravioli on a plate and drizzle with browned butter. Sprinkle with cheese and serve.
