Spinach and Ricotta Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 863 cal. | (41 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 157.6 μg | (263 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 31.3 μg | (70 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 594 mg | (59 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 27.2 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 615 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 3 egg yolks
- 2 eggs
- salt
- For the filling
- 150 grams Spinach
- 200 grams Ricotta cheese
- 1 bunch mixed Fresh herbs
- 2 Tbsps breadcrumbs
- 2 egg yolks
- 100 grams Parmesan
- For the sauce
- 300 grams Whipped cream
- 125 milliliters white wine
- Nutmeg
- 1 Tbsp parsley
- 1 Tbsp Chives
- 1 Tbsp Basil
- 1 Tbsp Lemon balm (finely chopped)
Preparation steps
Mix all the dough ingredients and knead to form a smooth dough. Shape into a ball, cover and let rest 20 minutes. For the filling, rinse the spinach, blanch for 2 minutes in salted water, drain, and squeeze out excess water. Rinse the herbs and finely chop along with the spinach. Mix together the ricotta, egg yolk, Parmesan, and bread crumbs and combine with the spinach mixture. Season with salt and pepper. Roll out the dough on a floured surface about 2 mm (1/8 inch) thick and cut in half. On 1 sheet of dough, distribute teaspoons full of filling at evenly spaced intervals of approximately 5 cm (approximately 2 inches). Place the second dough sheet on top, press between the filling and cut into squares. Let rest, covered for 30 minutes.
For the sauce, simmer the cream with the wine in a wide pot and season with salt, pepper and nutmeg.
Cook the ravioli in salted water in portions for 4 minutes and drain well.
Stir the herbs into the sauce.
To serve, arrange the ravioli on plates and top with the rich sauce.
