Spinach and Ricotta Stuffed Ravioli
Healthy, because
Even smarter
Nutritional values
With ricotta you are always right - even in the filled Maultaschen! Because Italian cream cheese is rich in protein and well tolerated, even by people with sensitive digestion. The magnesium it contains strengthens the nerves and provides inner relaxation in stressful times. Spinach also scores with the trace element zinc for a strong immune system and is important for the regulation of various metabolic mechanisms.
The Maultaschen are accompanied by colourful pan-fried vegetables or delicious ratatouille - why not try our smart ratatouille with them!
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 341.5 μg | (569 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 21.9 μg | (49 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 775 mg | (19 %) | ||
| Calcium | 339 mg | (34 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the pasta:
- 210 grams Pastry flour
- 90 grams Semolina
- 3 small eggs
- 2 Tbsps olive oil
- salt
- For the filling:
- 1 small onion (finely chopped)
- ½ garlic clove (finely chopped)
- 150 grams Ricotta cheese
- 350 grams Spinach (blanched)
- 40 grams Parmesan (freshly grated)
- 1 Tbsp butter
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- Additional:
- 1 egg (to Brush)
Preparation steps
For the pasta: Combine the flour, wheat semolina, eggs and olive oil with a little salt. Knead to form a consistent, smooth dough. Wrap in foil and refrigerate at least 30 minutes.
For the filling: Lightly sauté the onions in butter. Chop the spinach finely. Mix with the onion and add the garlic. In a bowl, mix the spinach with the parmesan, ricotta, salt, pepper and nutmeg.
With a rolling pin, roll out the dough on a surface dusted with flour. Do not roll too thin. Cut 10 cm (approximately 4 inches) wide strips. Brush with the egg. Put the filling in a pastry bag with a smooth nozzle aufpritzen. Line the pasta lengthwise with the filling. With a wooden spoon handle, press the pasta down to create 3 cm (approximately 1 inch) portions. Press the edges and cut the ends.
Bring heavily salted water to a boil. Cook the ravioli until they float to the surface. With a slotted spoon, remove the ravioli from the pot. Drain and serve in broth or butter as desired.
