Sun-dried Tomato and Ricotta Ravioli with Fresh Tomato Sauce

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Sun-dried Tomato and Ricotta Ravioli with Fresh Tomato Sauce
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Health Score:
9,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
1181
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,181 kcal(56 %)
Protein54.61 g(56 %)
Fat27.13 g(23 %)
Carbohydrates203.37 g(136 %)
Sugar added0 g(0 %)
Roughage39.05 g(130 %)
Vitamin A2,853.18 mg(356,648 %)
Vitamin D1.88 μg(9 %)
Vitamin E22.08 mg(184 %)
Vitamin B₁1.47 mg(147 %)
Vitamin B₂1.22 mg(111 %)
Niacin25.9 mg(216 %)
Vitamin B₆2.54 mg(181 %)
Folate517.2 μg(172 %)
Pantothenic acid2.95 mg(49 %)
Biotin127.96 μg(284 %)
Vitamin B₁₂1.33 μg(44 %)
Vitamin C434.05 mg(457 %)
Potassium7,831.79 mg(196 %)
Calcium547.82 mg(55 %)
Magnesium356.74 mg(119 %)
Iron13.74 mg(92 %)
Iodine57.39 μg(29 %)
Zinc6.18 mg(77 %)
Saturated fatty acids7.95 g
Cholesterol185.88 mg

Ingredients

for
4
For the ravioli dough
400 grams
4
1 tablespoon
1 teaspoon
Pastry flour (for dusting)
1
For the filling and sauce
100
sun-dried Tomatoes (in oil)
250 grams
1 tablespoon
250 grams
150 grams
small black Olives
2 tablespoons
2 tablespoons
chopped Parsley

Preparation steps

1.

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.

2.

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.

3.

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. 

4.

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. 

5.

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.

6.

Transfer to serving plates and sprinkle with parsley.