Truffle Ravioli in Broth with Duck Breast

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Truffle Ravioli in Broth with Duck Breast
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Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
616
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie616 cal.(29 %)
Protein26 g(27 %)
Fat34 g(29 %)
Carbohydrates51 g(34 %)
Sugar added5 g(20 %)
Roughage4.2 g(14 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.2 μg(6 %)
Vitamin E2.9 mg(24 %)
Vitamin K9.1 μg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin10.2 mg(85 %)
Vitamin B₆0.4 mg(29 %)
Folate49 μg(16 %)
Pantothenic acid1.4 mg(23 %)
Biotin13.5 μg(30 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C10 mg(11 %)
Potassium498 mg(12 %)
Calcium59 mg(6 %)
Magnesium38 mg(13 %)
Iron3.1 mg(21 %)
Iodine14 μg(7 %)
Zinc2.4 mg(30 %)
Saturated fatty acids14.7 g
Uric acid160 mg
Cholesterol223 mg
Complete sugar8 g

Ingredients

for
4
For ravioli
200 grams Pastry flour
2 eggs
1 Tbsp vegetable oil
salt
100 grams floury potatoes
2 onions
2 Tbsps clarified butter
2 tsps sugar
30 grams Truffle butter
freshly ground peppers
Pastry flour
For the soup
1 scallion
125 grams smoked duck legs
30 grams black Truffle
800 milliliters Poultry bouillon
How healthy are the main ingredients?
potatosugareggsaltonion

Preparation steps

1.

For the ravioli: prepare dough by combining flour with eggs, oil and a pinch of salt. Knead until dough becomes smooth and supple. Wrap in foil and let rest for about 1 hour.

2.

Meanwhile, rinse potatoes and cook in pot of water for about 20 minutes or until knife tender. Allow to cool. Peel onions and chop finely. Heat butter in a pan and saute onions. Sprinkle sugar over onions and caramelize slightly. Simmer for about 15 minutes on low heat, stirring occasionally. Allow to cool. Peel potatoes and press through the ricer. Combine with onions and truffle butter and season with salt and pepper.

3.

Roll out dough on floured surface. Cut into long thin strips. Place potato mixture mounds in intervals on half of strips. Top with remaining strips and press in between the potato mounds. Separate raviolis and press firmly at edges. 

4.

Rinse scallions and cut into thin rings. Cut duck breast into thin slices. Slice truffle finely. Bring broth to a boil. Add truffle slices and raviolis to the broth and cook for about 4 minutes.

5.

Arrange duck breast slices and scallions in soup bowls, top with truffle broth with raviolis. Serve immediately.