Spinach Ravioli

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Spinach Ravioli
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
636
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie636 cal.(30 %)
Protein22 g(22 %)
Fat32 g(28 %)
Carbohydrates64 g(43 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.7 mg(88 %)
Vitamin D1.8 μg(9 %)
Vitamin E2.7 mg(23 %)
Vitamin K204.2 μg(340 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.8 mg(57 %)
Vitamin B₆0.3 mg(21 %)
Folate130 μg(43 %)
Pantothenic acid1.3 mg(22 %)
Biotin20.8 μg(46 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C31 mg(33 %)
Potassium686 mg(17 %)
Calcium111 mg(11 %)
Magnesium61 mg(20 %)
Iron3.7 mg(25 %)
Iodine26 μg(13 %)
Zinc2.4 mg(30 %)
Saturated fatty acids15.9 g
Uric acid70 mg
Cholesterol280 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
300 grams Pastry flour
4 eggs
salt
4 Tbsps softened butter
½ stale White roll
4 onions
200 grams Spinach
150 grams Veal sausage
½ tsp dried marjoram
1 Tbsp chopped parsley
freshly ground peppers
Nutmeg
Pastry flour (for the work surface)
butter
How healthy are the main ingredients?
Spinachparsleymarjorameggsaltonion

Preparation steps

1.

Combine flour, 3 eggs, 1/2 teaspoon salt and 1 tablespoon softened butter in a bowl and knead into a smooth dough. Cover and let rest for about 20 minutes.

2.

Soak bread in water. Peel and mince 1 onion. Heat 1 tablespoon of butter in a pan and saute butter until translucent. Rinse spinach and boil in salted water. Drain, rinse, drain, squeeze and mince. Squeeze bread and add to spinach, sausage meat, marjoram, cooked onion, parsley and remaining egg. Season with salt, pepper, nutmeg and marjoram, to taste.

3.

Divide the dough in half and thinly roll each piece on a lightly floured surface. Cut 12 cm (approximately 4 3/4 inches) squares and add a teaspoon of filling to the center of each. Fold dough over to create triangular ravioli. Press edges to seal. Cook in boiling salted water for 12 minutes. 

4.

Peel remaining onions and cut into rings. Heat remaining butter and cook onions until golden brown.

5.

Drain ravioli, arrange on plates, sprinkle with onion rings and serve drizzled with a little melted butter.

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