Spinach and Ricotta Ravioli with Sage Butter
Healthy, because
Even smarter
Nutritional values
Filled pasta like tortellini, ravioli and co. simply taste delicious when homemade. And the filling provides that healthy extra: spinach contains iron, but "only" 4.1 milligrams per 100 grams of vegetables. In addition, the Italian cream cheese scores points with a good deal of protein, calcium and magnesium, while the secondary plant substances and essential oils from sage stimulate the formation of bile juices. This facilitates, for example, the digestion of fatty and heavy foods.
In order to prevent the pasta from tasting too bland, the filling should be strongly seasoned. 1 teaspoon of filling per ravioli is sufficient. Alternatively, you can also use a piping bag for perfect portioning.
(Percentage of daily recommendation)
| Calorie | 833 cal. | (40 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 296.4 μg | (494 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 579 mg | (58 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 54 μg | (27 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 24.8 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 271 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the pasta
- 350 grams Pastry flour
- 3 eggs
- salt
- 4 Tbsps olive oil
- For the filling
- 300 grams fresh Spinach
- 300 grams Ricotta cheese
- 60 grams Parmesan (freshly grated)
- 2 garlic cloves
- freshly ground peppers
- Nutmeg (freshly grated)
Preparation steps
For the pasta, pour sifted flour on a pastry board and make a well in the middle. Whisk eggs in a bowl, add salt and olive oil. Pour egg mixture in the well and gradually mix from the edge with your fingers. Knead pasta dough with hands until it is smooth and elastic. Wrap dough in a damp kitchen cloth and let rest 30 minutes.
For the filling, rinse spinach, trim and blanch in salted water. Drain spinach and finely chop. Peel garlic and chop finely. Sauté garlic in 1 tablespoon hot butter in a saucepan, add spinach and saute briefly. Mix spinach and garlic in a bowl with ricotta and Parmesan cheese. Season with salt, pepper and nutmeg and leave to cool.
Put pasta dough on a floured surface, roll out thinly and cut out 6 cm (approximately 2 1/2 inches) diameter circles with a pastry cutter. Place 1 teaspoon of filling in the center of each pasta circle and brush the outer edge with egg white. Fold circles into crescents and press the edges together. Cook pasta in boiling salted water about 10-12 minutes.
For the sage butter, rinse sage, shake dry and pluck leaves off of the stem. Melt butter in a hot saucepan and add sage. To serve, remove ravioli from water with a slotted spoon, drain well and add to sage butter. Stir ravioli in sage butter and garnish with freshly grated Parmesan.
