Crispy Zucchini Ravioli with Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 507 mg | (13 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 242 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the ravioli
- 250 grams Pastry flour
- 50 grams Semolina flour
- 3 eggs
- salt
- For the filling
- 1 small Zucchini
- 150 grams Tofu
- 2 scallions
- 1 egg yolk
- ½ red chili pepper
- salt
- freshly ground pepper
- For the dip
- vegetable oil (for frying)
- 100 milliliters soy sauce
- 1 scallion
Preparation steps
Mix flour, semolina, eggs and salt into a smooth dough. Cover and let rest 20 minutes.
Rinse zucchini, remove stalks and grate into small pieces. Mix with the tofu.
Rinse and cut scallions into thin rings.
Rinse the chile peppers, cut in half, remove the seeds and white membranes and finely chop.
Mix all ingredients for the filling. Season with salt and pepper.
Flatten pasta dough with a pasta machine into thin, wide strips and roll out next to each other on a floured surface (or use a rolling pin). Put a teaspoon of stuffing in small piles on a strip of dough and cover with a second. Press around the filling with hands to seal, then cut out with a fluted pastry wheel into triangles.
Fry ravioli to a golden brown in hot oil.
For the dip, rinse and trim the scallion, chop into fine pieces and mix with the soy sauce. Arrange the fried ravioli along with the soy dip on a preheated plate to serve.
