Whole-Grain Spinach Pasta with Feta and Chickpea Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 755 cal. | (36 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 390 mg | (10 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 329 mg | |||
| Complete sugar | 8 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
Meanwhile, bring plenty of salted water to a boil, carefully drop in the ravioli and simmer 8-10 minutes.
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.
