Vegan Ravioli with Vegetable Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 796 cal. | (38 %) | ||
| Protein | 20.64 g | (21 %) | ||
| Fat | 40.75 g | (35 %) | ||
| Carbohydrates | 90.57 g | (60 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.54 g | (22 %) |
| Vitamin A | 101.26 mg | (12,658 %) | ||
| Vitamin D | 0.61 μg | (3 %) | ||
| Vitamin E | 0.26 mg | (2 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.41 mg | (37 %) | ||
| Niacin | 10.91 mg | (91 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 119.19 μg | (40 %) | ||
| Pantothenic acid | 1.72 mg | (29 %) | ||
| Biotin | 0.45 μg | (1 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 4.77 mg | (5 %) | ||
| Potassium | 652.4 mg | (16 %) | ||
| Calcium | 98.62 mg | (10 %) | ||
| Magnesium | 75.81 mg | (25 %) | ||
| Iron | 4.02 mg | (27 %) | ||
| Zinc | 1.81 mg | (23 %) | ||
| Saturated fatty acids | 4.19 g | |||
| Cholesterol | 0 mg |
Ingredients
- For the pasta:
- 350 grams Semolina flour
- 150 milliliters warm water
- Semolina flour (for the work surface)
Preparation steps
For the pasta: Cover the work surface with the semolina flour. Gradually add the water and knead. The dough will be crumbly at first, but will become softer after about 10 minutes of kneading. If needed, add a little more water to the dough to achieve a uniform consistency and the dough no longer sticks to your hands. Wrap in cling wrap and let sit for at least 30 minutes.
For the stuffing: Rinse the pear, remove the core, peel and cut into chunks. Mix with the walnuts and puree. Mix in the breadcrumbs and leave for about 10 minutes. Add more breadcrumbs as needed so that the mixture is no longer liquid. Season with salt, pepper and allspice.
Divide the dough into portions. With a pasta machine, roll out the pasta about 2 mm thin onto the floured work surface. Put about 1 tablespoon of the filling on one half of the pasta, spacing evenly. Cover the filling with the second half of the pasta. Press the edges. Cut out the ravioli with a pasta wheel and set to the side on the floured work surface.
Rinse the mushrooms. Rinse the leeks and cut into fine strips. Rinse the sage and dry well. Heat the oil in a pan and sauté the mushrooms on both sides at high heat. Reduce the temperature, add the leek and cook briefly. Add the cream and gently simmer for about 5 minutes.
Bring a large pot of salted water to a boil. Slide in the ravioli and cook 3-4 minutes.
Melt the margarine in a separate pan and sauté the sage.
Remove the pasta from the water with a slotted spoon and arrange in dishes. Add the leek and mushroom sauce. Spread the sautéed sage on top. Grind pepper over the top and serve.
