Vegetable Soup with Mushroom and Goat Cheese Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.1 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 287 mg | (7 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 150 grams Pastry flour
- 1 egg
- 1 egg yolk
- 2 Tbsps olive oil
- freshly grated Nutmeg
- salt
- freshly ground peppers
- 100 grams button Mushroom
- 1 Tbsp butter
- 2 Tbsps finely chopped parsley
- 150 grams Goat cheese
- 150 grams Leeks (white and light green parts only)
- 50 grams carrots
- 50 grams Pumpkin
- 800 milliliters Vegetable broth
- Nutmeg
- salt
- freshly ground peppers
Preparation steps
For the ravioli: Combine the flour, egg, egg yolk, olive oil and about 2 tablespoons of water. Season with a pinch of freshly grated nutmeg, salt and pepper. Knead until smooth and elastic, adding a bit more water, if necessary. Cover and let rest at room temperature for about 30 minutes.
Wipe the mushrooms with a damp cloth, chop finely and sauté in hot butter for 2-3 minutes. Remove from heat and stir in the parsley and goat cheese. Season with a pinch of freshly grated nutmeg, salt and pepper.
Roll out the dough thinly onto a lightly floured surface in a rectangular shape. Distribute teaspoons of the filling about 4 cm apart from each other onto half of the dough. Moisten the area around the filling, carefully fold over the remaining dough and press lightly. Cut the ravioli with a cutter or pastry wheel.
For the soup: Slice the leek into very thin strips. Cut the carrots and pumpkin into very small cubes (brunoise).
Bring 1 liter (about 4 cups) of salted water to a boil and cook the ravioli for about 3 minutes.
Heat the vegetable broth in a saucepan and season with freshly grated nutmeg, salt and pepper.
To serve: Place the chopped, raw vegetables into a bowl. Lift a few of the ravioli from the water with a slotted spoon and place onto the vegetables. Top with very hot vegetable broth and serve.
