Vegetarian Ravioli
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
671
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 671 cal. | (32 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 63.2 μg | (105 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 429 mg | (11 %) | ||
| Calcium | 364 mg | (36 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 17.2 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 293 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ⅔ cups all-purpose flour
- 4 eggs
- 5 Tbsps dry white wine
- salt
- 3 cups Spinach
- 3 Tbsps breadcrumbs
- ⅞ cup Ricotta cheese
- 2 Tbsps Parmesan (grated)
- 2 tsps lemon juice
- 4 Tbsps butter
- ½ cup small Sage
- 4 Tbsps fresh, grated Parmesan (to serve)
Preparation steps
1.
Mix the flour, 3 eggs, wine and a little salt to form a smooth dough. Shape the dough into a ball and wrap in plastic wrap. Allow to rest for at least 30 minutes.
2.
Rinse the spinach well. Discard any discoloured or ragged leaves. Wilt the slightly wet spinach in a pan over a medium light. Place in a colander, refresh under cold water and drain well. Squeeze out as much water as possible. Finely chop.
3.
Mix the breadcrumbs, ricotta, remaining egg and the Parmesan cheese in a bowl.
4.
Mix in the spinach and season with the lemon juice, salt and pepper.
5.
Roll out the pasta dough with a pasta machine or with a rolling pin on a floured counter top to approx. 1/4 cm/1/16" thick. Cut into 5 cm/2 " wide strips.
6.
Place a tsp of filling 5 cm/2 " apart on one strip of pasta, moisten the edges and in between each piece of filling and cover with a second strip.
7.
Seal the dough around the filling and cut the ravioli into squares with a pastry wheel.
8.
Melt the butter with a few sage leaves.
9.
Put a large pan of salted water to boil. Cook the ravioli in batches by dropping into the boiling water. Immediately lower the heat. Simmer for 3-5 minutes. Remove from the pot and drain well.
10.
Arrange the ravioli on plates. Pour the melted sage butter over the top. Sprinkle with the Parmesan. Serve.
