Swabian-Style Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 158.2 μg | (264 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 819 mg | (20 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 324 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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
Preparation steps
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.
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.
Combine ground beef, spinach mixture and egg and mix well. Season with parsley, salt and pepper.
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.
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.
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.
