Crispy Jerusalem Artichoke Ravioli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 683 cal. | (33 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 298 mg | (30 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 406 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 2 egg yolks
- 2 eggs
- 1 tsp salt
- 1 Tbsp olive oil
- Pastry flour (for the work surface)
- For the filling
- 300 grams Jerusalem artichoke
- 70 milliliters Vegetable broth
- 100 grams Gruyere
- 30 grams breadcrumbs
- 1 egg yolk
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 egg white
- salt
- For frying
- 60 grams clarified butter
- 2 Tbsps chopped thyme
- salt
- peppers
- 8 sprigs fresh thyme (for garnish)
Preparation steps
For the dough, combine the flour, egg yolks, eggs, salt and oil. Knead to a smooth dough adding a little water if needed. Cover with plastic wrap and refrigerate for 1 hour.
For the filling, rinse the Jerusalem artichokes, peel and cut into about 3 cm (approximately 1 inch) pieces. Simmer in vegetable broth until tender, about 20 minutes then puree. Transfer the Jerusalem artichoke puree to a bowl and let cool 10 minutes. Grate the Gruyere. Mix the Gruyere, breadcrumbs and egg yolk with the puree. Season with salt, pepper and nutmeg.
Divide the pasta dough into 4 portions. Roll out thinly with a pasta machine or by hand. The sheets of dough should be about 5 cm (approximately 2 inches) wide. Cut the dough into squares and top each with 1-2 tablespoons of the filling. Brush the edges with the egg white, top with another square of dough and press together with a fork or your fingers.
Bring a large pot of salted water to a boil and cook the pasta squares for 5-10 minutes or until they float to the surface. Remove with a slotted spoon and drain in a colander. Cut the ravioli into strips.
For frying, heat the clarified butter in a pan and add the ravioli pieces. Add the chopped thyme and fry until crisp. Season with salt and pepper. Garnish with the thyme sprigs and serve.
