Vegetable Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 39.4 μg | (66 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 219 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 2 eggs
- 50 grams carrots
- 50 grams Celery root
- 1 onion
- 50 grams scallions
- 1 Tbsp olive oil
- 2 Tbsps lemon juice
- 2 Tbsps grated Parmesan
- 1 egg yolk
- 1 garlic clove
- 50 grams butter
- 1 bunch parsley
- salt
Preparation steps
Process flour, eggs, ½ teaspoon salt and 3 teaspoons of water to a smooth dough, form into a ball, wrap in foil and let rest for half an hour. Trim, rinse and finely chop vegetables. Peel onion and finely chop. Cut scallions into thin rings. Heat oil in a pan, sauté onion, then cook remaining vegetables. Season with lemon juice, salt and pepper. Allow vegetables to cool slightly, then mix with egg yolk and Parmesan. Roll out the pasta dough very thin on a lightly floured surface and distribute the vegetable mixture in 20 hazelnut-size servings at a distance of 4 cm (approximately 1 1/2 inches) apart on the dough surface. Moisten the gaps with water and fold over the second half of pasta. Press well around the filling and let rest for 2 minutes. Cut with a wheel into 20 small squares and cook for 5 minutes in boiling salted water.
For the sauce, peel the garlic and cook in 1 tablespoon butter. Add remaining butter. Rinse the parsley, pluck leaves from the stems and cook in butter. Distribute ravioli on plates and pour over the butter sauce.
