Spinach Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 307 μg | (512 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,190 mg | (30 %) | ||
| Calcium | 555 mg | (56 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the ravioli
- 300 grams Pastry flour
- 2 eggs
- 1 generous pinch salt
- 5 Tbsps Walnut oil
- 6 Tbsps lukewarm water
- 300 grams Spinach
- 2 garlic cloves
- 100 grams Ground steak (for tartar)
- 100 grams pecorino romano
- 2 Tbsps coarsely chopped Shelled pistachio
- 1 pinch salt
- 1 pinch black peppers
- 1 pinch grated Nutmeg
- 3 liters water
- salt (1 teaspoon)
- vegetable oil (1 teaspoon)
- For the sauce
- 500 grams Tomatoes
- 1 white onion
- 3 garlic cloves
- salt
- 1 tsp sugar
- freshly ground peppers
- ½ tsp grated Nutmeg
- 2 Tbsps olive oil
- 2 Tbsps Fresh herbs (plucked, fresh, sch as: basil, rosemary, chervil)
- 4 Tbsps grated Parmesan
Preparation steps
For the ravioli: Knead together flour, eggs, salt, 3 tablespoons walnut oil and enough water to form a smooth dough. Coat dough with a little oil and let rest for 1 hour.
Rinse spinach and boil for 2 minutes. Shock in ice water, squeeze well and chop coarsely. Peel and chop garlic. Combine garlic and tatar. Crumble pecorino. Heat remaining oil and cook tatar, let cool slightly and mix with spinach, pecorino, pistachios and spices.
Thinly roll out dough on a floured surface. Add dollops of spinach mixture onto half the dough, brush margins with water and fold over remaining dough. Cut out raviolis and cook in boiling salted water with for 5 minutes.
For the sauce: Peel and mince onion. Peel garlic cloves. Heat oil and fry onion until soft. Add tomatoes and garlic cloves. Simmer over medium heat for 15 minutes. Add some water if needed. Season with salt, pepper, sugar and nutmeg.
Plate ravioli and drizzle with sauce. Serve garnished with fresh herbs and grated Parmesan cheese.
