Vegetable Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 11.8 μg | (26 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 624 mg | (16 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dough
- 1 Egg and 3 egg yolk
- 1 pinch salt
- 200 grams Pastry flour
- 100 grams Semolina flour
- 2 Tbsps olive oil
Preparation steps
For the dough: Beat egg and yolk with salt. Stir in flour and semolina. Knead in olive oil to form a smooth dough. Wrap in plastic and let rest for 30 minutes.
For the filling: Peel and chop carrots. Blanch vegetables in a little salted water with 1 teaspoon butter. Drain vegetables and puree. Season with salt, pepper and sugar. Let cool down.
Thinly roll out dough on a floured surface. Divide dough into 2 equal sheets. Brush one sheet with egg white and mounds of pureed vegetables, about 3 cm (approximately 1.2 inches) apart. Top with remaining dough and press firmly between filling. Cut ravioli apart.
For the sauce: Peel and thinly slice carrot. Rinse and chop snow peas. Blanch vegetables in salted water, carrots for 3-4 minutes, snow peas for 1 minute. Shock in ice water and drain.
Rinse lemon and julienne peel. Heat butter in a pan and add lemon peel and vegetables. Rinse chervil and mince half. Stir minced chervil into vegetables.
Boil ravioli in salted water for 3-4 minutes. Drain well. Add to pan with vegetables and toss well. Plate and serve.
