Stuffed Ravioli with Sage Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 15.6 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 426 mg | (11 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the filling
- 1 egg
- 2 scallions
- 1 carrot
- 150 grams Ricotta cheese
- 20 grams grated Parmesan
- 1 Tbsp breadcrumbs
- 1 splash lemon juice
- 1 generous pinch lemon zest (raw)
- salt
- peppers (peppercorn)
- For the sage butter
- 80 grams butter
- 1 handful Sage
- salt
- peppers (from the mill)
- 1 tsp Red peppercorns (coarsely crushed)
- For the ravioli
- 350 grams Pastry flour
- 3 eggs
- salt
- 4 Tbsps olive oil
- Pastry flour (for working surface)
Preparation steps
Pour the flour on a flat surface and make a well in the middle. Whisk the eggs in a bowl, add salt and olive oil, and gradually mix into the flour. Knead the dough well until smooth. Add more flour if needed, to make it less sticky. Cover it with a damp cloth, and let it sit for about 30 minutes.
For the filling: separate the eggs. Rinse and finely chop the scallions. Peel and finely grate the carrot. Mix the scallions and carrots together, add the well-drained ricotta, yolks, parmesan and breadcrumbs. Mix in the lemon juice, zest, seasoning salt and pepper.
Divide the dough into 2 portions and roll flat (about 2 mm thick, approximately 1/8 inch) on a floured surface (or use a pasta machine). To one of the portions of dough, add the filling, spaced out evenly throughout the dough, with each drop of filling being about 1 teaspoon. Brush the egg whites on the dough in the spaces around the filling. Place the other half of the dough over the filling and gently press all around, sealing off the filling pockets. Cut the ravioli out with a corrugated pasta wheel.
In a large pot bring salted water to a boil. Insert the ravioli and let simmer for 3-4 minutes.
Melt the butter in a large skillet over medium heat until slightly brown. Rinse and pat dry the sage, and add it to the butter. Sauté briefly. Pour the sage butter over the drained ravioli, and serve sprinkled with a little salt and red peppercorn.
