Whole-Grain Spinach Pasta with Feta and Chickpea Filling

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Whole-Grain Spinach Pasta with Feta and Chickpea Filling
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Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 27 min.
Ready in
Calories:
755
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie755 cal.(36 %)
Protein29 g(30 %)
Fat34 g(29 %)
Carbohydrates82 g(55 %)
Sugar added0 g(0 %)
Roughage9 g(30 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.2 μg(11 %)
Vitamin E4.6 mg(38 %)
Vitamin K47.6 μg(79 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.2 mg(14 %)
Folate97 μg(32 %)
Pantothenic acid2 mg(33 %)
Biotin21.4 μg(48 %)
Vitamin B₁₂1.7 μg(57 %)
Vitamin C9 mg(9 %)
Potassium390 mg(10 %)
Calcium281 mg(28 %)
Magnesium74 mg(25 %)
Iron5.1 mg(34 %)
Iodine51 μg(26 %)
Zinc4.1 mg(51 %)
Saturated fatty acids16.4 g
Uric acid142 mg
Cholesterol329 mg
Complete sugar8 g

Ingredients

for
4
For the dough
400 grams Rye flour
4 eggs
salt
2 Tbsps olive oil
1 handful Spinach
For the filling
200 grams Feta
200 grams chickpeas (canned)
1 garlic clove
1 egg
1 Tbsp freshly chopped mint
2 Tbsps grated Goat cheese
salt
freshly ground peppers
For serving
2 Tbsps butter
mint (for garnish)
How healthy are the main ingredients?
FetachickpeasSpinachGoat cheeseolive oilmint

Preparation steps

1.

For the dough, mix the flour with eggs, salt, and oil using your hands and knead into a smooth dough. Add a little water if necessary. Wrap in foil and let the dough rest for about 30 minutes. Rinse and trim spinach and blanch in salted water. Rinse in cold water and drain, squeezing out excess water. Chop finely.

2.

For the filling, crumble the feta. Rinse the chickpeas and drain. Peel the garlic, chop finely and mix with the chickpeas, feta, egg, mint, and goat cheese. Season with salt and pepper.

3.

Knead the dough together with the spinach. Roll out approximately 2 mm (1/10 inch) thick on a floured surface. Cut out circles, about 8 cm (approximately 3 inches) in diameter. Place a spoonful of the filling in the center of each circle, moisten the edges of the pasta, and fold into crescents. Press the edges firmly with a fork to decorate and seal the edges.

4.

Meanwhile, bring plenty of salted water to a boil, carefully drop in the ravioli and simmer 8-10 minutes.

5.

Place the butter in a pan and brown slightly. Add the drained ravioli (with a little pasta water if necessary) and toss to coat. Distribute the pasta on warm plates and garnish with mint.