Vegetable Ravioli with Citrus Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 321.9 μg | (537 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 23.4 μg | (52 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,289 mg | (32 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the pasta
- 250 grams Pastry flour
- 2 eggs
- 1 tsp salt
- 1 Tbsp sunflower oil
- Pastry flour (for the work surface)
- For the filling
- 250 grams fresh Spinach
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- salt
- freshly ground peppers
- Nutmeg
- 250 grams Ricotta cheese
- 1 egg
- For the sauce
- 400 grams carrots
- 3 scallions
- 300 milliliters Orange juice
- 300 milliliters Vegetable broth
- Chili powder
- 1 Lettuce
Preparation steps
For the pasta, sift flour into a bowl. Add eggs, salt and oil. With the dough hook of an electric mixer knead into a firm, smooth dough. Add some water to the dough if needed to reach desired consistency. Shape pasta dough into a ball, wrap in plastic wrap and let rest for about 20 minutes. Meanwhile, for the filling, rinse spinach, trim and spin dry. Peel onion and garlic and finely chop. Heat butter in a pan and sauté onion and garlic until translucent. Add spinach and season with salt, pepper and nutmeg. Remove from the pan and chop coarsely.
Place spinach mixture in a bowl, add ricotta and egg, mix well and season with salt, pepper and nutmeg. Evenly roll out pasta dough on a floured surface. Cut 8x8 cm (approximately 3x3 inch) squares. Place 1 teaspoon of filling into the center of half of pasta squares. Cover with another square of pasta and press edges together around the filling. When all ravioli is shaped, place into a pot of boiling salted water and cook for about 8 minutes.
Preheat the oven to 200°C (approximately 400°F). For the sauce, peel carrots, cut in half lengthwise and cut into slices. Rinse scallions, trim and cut into thin slices. Bring orange juice and broth to a boil in a pot and cook until liquid is reduced by half and season with salt and chili powder.
Spread carrots and scallions in a baking dish, pour orange sauce over it and cover with well drained ravioli. Bake in preheated oven for about 25 minutes until golden brown. Rinse lettuce, spin dry, trim and cut into strips. 5 minutes before the end of cooking, add lettuce to the baking dish and season with salt and pepper. Serve immediately.
