Sun-dried Tomato and Ricotta Ravioli with Fresh Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 966 cal. | (46 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 133 g | (89 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 30.8 g | (103 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 19.9 mg | (166 %) | ||
| Vitamin K | 143.8 μg | (240 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 2.2 mg | (157 %) | ||
| Folate | 764 μg | (255 %) | ||
| Pantothenic acid | 7.7 mg | (128 %) | ||
| Biotin | 99.9 μg | (222 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 402 mg | (423 %) | ||
| Potassium | 5,247 mg | (131 %) | ||
| Calcium | 399 mg | (40 %) | ||
| Magnesium | 268 mg | (89 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 56 g |
Ingredients
- For the ravioli dough
- 400 grams OO Pastry flour
- 4 eggs
- 1 Tbsp olive oil
- 1 tsp salt
- Pastry flour (for dusting)
- 1 egg white
- For the filling and sauce
- 100 sun-dried Tomatoes (in oil)
- 250 grams Ricotta cheese
- 1 Tbsp lemon juice
- salt
- peppers
- 250 grams Cherry tomatoes
- 150 grams small black Olives
- 2 Tbsps Caper
- 2 Tbsps chopped parsley
Preparation steps
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.
