Spinach Soup with Cheese Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 404 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 81 μg | (135 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 431 mg | (11 %) | ||
| Calcium | 403 mg | (40 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the dough
- 70 grams Pastry flour
- 25 grams Semolina flour
- 1 egg
- 1 egg yolk
- 1 tsp olive oil
- salt
- Pastry flour (for the work surface)
- For the filling
- 50 grams grated pecorino romano
- 100 grams Goat cheese
- 1 egg yolk
- 1 Tbsp White bread crumbs
- salt
- freshly ground peppers
- 1 generous pinch lemon zest
- For the soup
- 2 handfuls Spinach (150 grams)
- 2 small Tomatoes
- 2 shallots
- 1 garlic clove
- 1 Tbsp butter
- 2 Anchovy fillet (in salt)
- 1 tsp cornstarch
- 200 milliliters dry white wine
- 600 milliliters Vegetable broth
- 2 Tbsps freshly chopped thyme
- salt
- freshly ground peppers
Preparation steps
For the dough: Combine the flour and semolina on a work surface. Make a well in the center and add the egg and yolks with the oil and a pinch of salt. Pull the mixture into the center until all the flour is incorporated (add a little cold water if it's too dry). Knead until smooth and firm. Wrap in plastic wrap and let stand 30 minutes.
For the filling: In a bowl, stir together the Pecorino, goat cheese, egg yolk, breadcrumbs and lemon zest. Season with salt and pepper. If the filling is too soft add some breadcrumbs. Season to taste and set aside.
Roll the dough on a floured surface (or with a pasta machine) to thin 10 cm (approximately 4-inch) wide sheets. At regular intervals, spoon 1 teaspoon of the filling onto the sheets of dough, leaving 1-inch border between each. Top with another sheet of dough. With your fingers, press the sheets of dough together to seal and cut out ravioli with a pastry wheel. With your hands, slightly flatten the ravioli so the filling is evenly distributed. Cook the pasta in a pot of boiling salted water until they rise to the surface and are al dente, 3-5 minutes. with good bite. Rinse with cold water and drain.
For the soup : Rinse the spinach thoroughly and chop coarsely. Rinse and core the tomatoes and cut into small cubes. Peel and finely chop the shallots and garlic. Heat the butter in a saucepan and saute the shallots and garlic until translucent. Rinse the anchovies, add to the pan and cook until they've melted. In a small bowl, stir together the cornstarch and some wine until smooth. Pour the remaining wine and the broth into the pan and bring to a boil. Add the spinach and simmer for 2-3 minutes. Stir in the cornstarch mixture and cook, stirring all the while until the soup thickens and is slightly creamy. Add the tomatoes and ravioli and simmer just until hot. Season and serve with thyme, salt and pepper.
