Spinach Ravioli and Pine Nuts
Spinach Ravioli and Pine Nuts - Creamy cheese meets tangy vegetables.
Healthy, because
Even smarter
Nutritional values
Pine nuts contain the trace element selenium. The essential mineral protects especially the body cells from free radicals. It thus counteracts premature aging and cancer.
If you prepare the pasta dough with whole spelt flour, it contains more fiber - which keeps the tasty dish filling even longer.
(Percentage of daily recommendation)
| Calorie | 781 cal. | (37 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 581.8 μg | (970 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11 mg | (92 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 328 μg | (109 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 32.8 μg | (73 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 78 mg | (82 %) | ||
| Potassium | 1,282 mg | (32 %) | ||
| Calcium | 423 mg | (42 %) | ||
| Magnesium | 180 mg | (60 %) | ||
| Iron | 9.3 mg | (62 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 222 mg | |||
| Cholesterol | 300 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 15 ozs Spelt flour (Type 630)
- 4 eggs
- 4 Tbsps olive oil
- salt
- 7 ozs Spinach
- salt
- 1 shallot
- 2 garlic cloves
- ½ oz butter (1 TBSP.)
- 1 egg yolk
- 1 oz Parmesan
- 7 ozs Ricotta cheese
- peppers
- 3 Tbsps Pine nuts
- 3 ozs Baby spinach
- 2 Tbsps white balsamic vinegar
Preparation steps
For the dough, knead 14 ounces flour, eggs, and 1 tablespoon oil with 1 teaspoon salt to a smooth, pliable dough; add a little water or flour if needed. Form dough into a ball and let rest covered for about 30 minutes.
Meanwhile, for the filling, clean and wash spinach and put in boiling salted water for 1-2 minutes. Rinse cold, drain, squeeze well and chop coarsely.
Peel and finely chop the shallot and garlic. Heat butter in a frying pan. Sauté shallot and garlic in it for about 2 minutes over medium heat. Remove from pan, let cool for 5 minutes. Then finely puree with spinach, 1 tablespoon oil and egg yolk.
Meanwhile, finely grate Parmesan cheese and mix in a bowl with ricotta and spinach. Season to taste with salt and pepper.
Knead the dough again, divide it into 2 portions and roll it out on a floured work surface with a rolling pin to the thickness of the back of a knife. Place 1-2 tsp of filling on one half of the dough at 2-inch intervals and fold the remaining dough over it. Press dough well around the filling and cut out square dumplings with a pastry wheel.
Cook ravioli in lightly boiling salted water for 4-5 minutes. Then drain and drain.
Meanwhile, toast pine nuts in a hot frying pan without fat over medium heat. Wash baby spinach, shake dry, mix with remaining oil and vinegar, season with salt and pepper and arrange on plates. Place the ravioli on top and add the pine nuts on top.
