Sun-dried Tomato and Ricotta Ravioli with Fresh Tomato Sauce
(Percentage of daily recommendation)
|Calorie||1,181 kcal||(56 %)|
|Protein||54.61 g||(56 %)|
|Fat||27.13 g||(23 %)|
|Carbohydrates||203.37 g||(136 %)|
|Sugar added||0 g||(0 %)|
|Roughage||39.05 g||(130 %)|
|Vitamin A||2,853.18 mg||(356,648 %)|
|Vitamin D||1.88 μg||(9 %)|
|Vitamin E||22.08 mg||(184 %)|
|Vitamin B₁||1.47 mg||(147 %)|
|Vitamin B₂||1.22 mg||(111 %)|
|Niacin||25.9 mg||(216 %)|
|Vitamin B₆||2.54 mg||(181 %)|
|Folate||517.2 μg||(172 %)|
|Pantothenic acid||2.95 mg||(49 %)|
|Biotin||127.96 μg||(284 %)|
|Vitamin B₁₂||1.33 μg||(44 %)|
|Vitamin C||434.05 mg||(457 %)|
|Potassium||7,831.79 mg||(196 %)|
|Calcium||547.82 mg||(55 %)|
|Magnesium||356.74 mg||(119 %)|
|Iron||13.74 mg||(92 %)|
|Iodine||57.39 μg||(29 %)|
|Zinc||6.18 mg||(77 %)|
|Saturated fatty acids||7.95 g|
- For the ravioli dough
- 400 grams OO Pastry flour
- 4 eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- Pastry flour (for dusting)
- 1 egg white
For the dough: Combine the flour, eggs, oil and salt and knead until smooth and pliable. Add more water or flour, as necessary. Shape into a ball, wrap in plastic wrap and let rest for about 30 minutes.
For the filling: Drain the sun-dried tomatoes, reserving the oil, mince and then mix with the ricotta and lemon juice. Season with salt and pepper.
Divide the dough into 3-4 portions. Roll out thinly with a pasta machine or on a lightly floured work surface with a rolling pin until 3 mm (approximately 1/8 inch) thick. Lay out 1/2 the dough on a clean work surface and pipe out 1-2 teaspoonfuls of the filling over the dough at 4 cm (approximately 1 1/4 inch) intervals. Brush the dough with the egg white then lay the remaining dough over top. Press around the filling to seal and then cut into ravioli.
For the sauce: Cut the tomatoes in half. Heat 3 tablespoons sun-dried tomato oil in a frying pan and sauté the cherry tomatoes for about 5 minutes. Add the olives and drained capers and season with salt and pepper.
Cook the ravioli in boiling salted water for about 3 minutes, until they float to the surface. Remove with a slotted spoon and place in the sauce.
Transfer to serving plates and sprinkle with parsley.