Spinach Ravioli with Sage Butter

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Spinach Ravioli with Sage Butter
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
747
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie747 cal.(36 %)
Protein30 g(31 %)
Fat34 g(29 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A1.2 mg(150 %)
Vitamin D2.2 μg(11 %)
Vitamin E4.1 mg(34 %)
Vitamin K389.6 μg(649 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.5 mg(71 %)
Vitamin B₆0.4 mg(29 %)
Folate211 μg(70 %)
Pantothenic acid1.8 mg(30 %)
Biotin26.6 μg(59 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C54 mg(57 %)
Potassium958 mg(24 %)
Calcium451 mg(45 %)
Magnesium101 mg(34 %)
Iron5.8 mg(39 %)
Iodine47 μg(24 %)
Zinc3.3 mg(41 %)
Saturated fatty acids16.2 g
Uric acid106 mg
Cholesterol362 mg
Complete sugar4 g

Ingredients

for
4
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
How healthy are the main ingredients?
SpinachRicotta cheeseParmesanParmesanolive oilSage

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

For serving: Serve on plates and sprinkle with parmesan.

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