Swabian-Style Ravioli

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Swabian-Style Ravioli
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
714
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie714 cal.(34 %)
Protein33 g(34 %)
Fat38 g(33 %)
Carbohydrates59 g(39 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.7 mg(88 %)
Vitamin D1.9 μg(10 %)
Vitamin E2.8 mg(23 %)
Vitamin K158.2 μg(264 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.3 mg(103 %)
Vitamin B₆0.5 mg(36 %)
Folate112 μg(37 %)
Pantothenic acid1.6 mg(27 %)
Biotin22.5 μg(50 %)
Vitamin B₁₂3.7 μg(123 %)
Vitamin C27 mg(28 %)
Potassium819 mg(20 %)
Calcium106 mg(11 %)
Magnesium67 mg(22 %)
Iron4.4 mg(29 %)
Iodine20 μg(10 %)
Zinc4.8 mg(60 %)
Saturated fatty acids19.4 g
Uric acid168 mg
Cholesterol324 mg
Complete sugar4 g

Ingredients

for
4
For the pasta
300 grams Pastry flour
salt
3 eggs
2 Tbsps water
For the filling
50 grams streaky Smoked bacon
4 onions
150 grams baby Spinach
20 grams butter
300 grams Ground meat (beef)
1 egg
1 Tbsp chopped parsley
salt
freshly ground peppers
For garnish
4 Tbsps clarified butter
2 Tbsps scallions
How healthy are the main ingredients?
Spinachparsleysalteggonionegg

Preparation steps

1.

For the pasta, knead flour, salt, eggs and water into a smooth dough. Shape dough into a ball, cover and let rest at room temperature about 20 minutes.

2.

For the filling, cut bacon and 1 peeled onion into small cubes. Rinse spinach leaves, blanch, drain, squeeze well and finely chop. Melt butter in a skillet and sauté bacon and onions. Add spinach to skillet and sauté briefly, remove from heat and let cool.

3.

Combine ground beef, spinach mixture and egg and mix well. Season with parsley, salt and pepper.

4.

Thinly roll out dough on a floured surface. Place half-teaspoon mounds of filling at 3 cm (approximately 1 inch) intervals over half of the dough. Fold second half of dough over to cover filling and press firmly around filling mounds. Cut into squares with a pastry wheel.

5.

Peel carrot and cut into small cubes. Place carrot cubes in broth and bring to a boil. Add ravioli to boiling broth and simmer 10 to 15 minutes.

6.

Meanwhile, peel remaining onions and cut into rings. Sauté onion in butter until crispy. Remove ravioli from the broth with a slotted spoon and toss with the onions. Serve ravioli in soup plates sprinkled with chives.