Apple Cinnamon Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 430 cal. | (20 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 10.7 g | (36 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 580 mg | (15 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 94 mg | |||
| Complete sugar | 32 g |
Ingredients
- For the dough
- 300 grams Spelt flour
- 2 fresh eggs
- 1 Tbsp olive oil
- 4 Tbsps water
- For the sauce
- 500 grams Raspberries
- 1 Tbsp raspberry Brandy
- 100 grams Whipped cream
Preparation steps
For the dough: Spread flour on work surface, make a well in the center and pour in freshly cracked eggs, water and oil.
Mix eggs and liquid evenly with a fork, then gradually mix in flour from the edge of the trough until all flour is incorporated and a viscous dough forms. If dough is too hard and crumbly, add a little water. Knead dough vigorously, wrap in plastic wrap and refrigerate for 30 minutes.
Roll out dough as thin as possible on a floured surface. Cut dough into circles about 8 cm (approximately 3 inches) ⌀ using a round cookie cutter.
For the filling: Peel, core and finely grate apples. Mix apples with 1 tablespoon honey and cinnamon. Place approximately 1 tablespoon of filling in the center of each dough circle then fold dough and press edges together firmly to seal.
Cook apple ravioli in salted water for 5-6 minutes. Lift out and drain. Drizzle melted butter onto warm ravioli.
For the sauce: Rinse raspberries. Put some raspberries aside for garnish, purée the rest and pass through a sieve. Stir honey and raspberry liqueur into raspberry purée.
To serve, distribute raspberry sauce on dessert plate, arrange the apple ravioli on top and garnish immediately with one dollop of cream and remaining raspberries.
