Spinach Ravioli with Sage Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 747 cal. | (36 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 389.6 μg | (649 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 26.6 μg | (59 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 958 mg | (24 %) | ||
| Calcium | 451 mg | (45 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 106 mg | |||
| Cholesterol | 362 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 4 eggs
- 1 Tbsp olive oil
- salt
- Pastry flour (to work)
- For the filling
- 400 grams Spinach
- salt
- 1 shallot
- 2 garlic cloves
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 egg yolk
- 200 grams Ricotta cheese
- 2 Tbsps freshly grated Parmesan
- salt
- peppers (from the mill)
- Nutmeg
- For serving
- 2 sprigs Sage
- 30 grams butter
- 2 Tbsps lemon juice
- 4 Tbsps freshly grated Parmesan
Preparation steps
For the dough: Knead the flour, eggs and oil with 1 teaspoon of salt into a smooth dough. Add a little water or flour if necessary. Shape the dough into a ball, cover and let rest for about 30 minutes.
For the filling: Rinse the spinach and blanch in salted water. Squeeze dry and and chop coarsely. Peel the shallot and garlic. Chop finely and fry in hot butter. Let cool slightly. Puree the spinach, oil and egg yolk in a blender. Mix with the well-drained ricotta and parmesan in a bowl. Season with salt, pepper and nutmeg.
Knead the dough again and roll out using the back of a thick knife or a pasta machine on a lightly floured surface. Use half the batter at intervals of 5-6 cm (approximately 1-2 inches) each with 1-2 tablespoons of filling. Cover with the remaining dough. Cut the dough around the filling with a pastry cutter to form square dumplings. Simmer the dumplings (ravioli) in salted water for 4-5 minutes.
Rinse the sage, shake dry and pluck off the leaves. Melt the butter with the lemon juice in a hot pan. Sauté the sage briefly. Add the drained ravioli.
For serving: Serve on plates and sprinkle with parmesan.
