Spinach Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 636 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 204.2 μg | (340 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 280 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
Peel remaining onions and cut into rings. Heat remaining butter and cook onions until golden brown.
Drain ravioli, arrange on plates, sprinkle with onion rings and serve drizzled with a little melted butter.
