Gourmet Mushroom Pasta
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
491
calories
Calories
Healthy, because
Even smarter
Nutritional values
Chanterelles are very low in calories but provide fiber and other nutrients such as vitamin D and copper, while the pasta provides you with energy and satiation.
If you're low on time, use storebought pasta.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 491 cal. | (23 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 25.4 μg | (56 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 421 mg | (11 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 352 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups all-purpose flour
- 3 eggs (beaten)
- 2 egg yolks
- 2 Tbsps olive oil
- salt
- peppers
- 2 ½ cups Chanterelle (brushed clean)
- ¼ cup butter
- 2 Tbsps Sage (chopped)
- Sage (to garnish)
- 1 carrot (very finely diced)
- 1 cup vegetable stock
- 1 cup water
Preparation steps
1.
Prepare the pasta dough by sifting the flour onto a flat work surface. Add a little salt and create a well in the mound of flour in the centre.
2.
Pour in the eggs and egg yolks and use a fork to bring the flour and egg together from the edges of the well.
3.
Once it has begun to be incorporated, use your hands to bring the dough together. Add the olive oil at this point and continue to knead for 10 minutes until smooth, shiny and elastic. Cover with clingfilm and chill for 30 minutes.
4.
Meanwhile, prepare the vegetable broth by combining the water, vegetable stock and carrot in a medium saucepan. Bring to the boil and simmer for 3-4 minutes. Reserve to one side.
5.
Finely chop half of the chanterelles. Melt half of the butter in a large frying pan and saute the chanterelles with some seasoning until they are soft and golden. Reserve to one side.
6.
Remove the pasta dough from the fridge and divide in half.
7.
Roll into a rectangular shape, thin enough to pass through the thickest setting of a pasta machine.
8.
Roll the pasta through the machine to smooth and thin, folding in half to control the size.
9.
Continue to decrease the thickness setting until you have reaching the thinnest setting on the machine.
10.
Rest the pasta dough on a lightly floured surface and use a circular fluted cookie cutter 2 inches in diameter to cut out rounds of the pasta.
11.
Place teaspoons of the chanterelles in the centre of the pasta dough and wet the rim before folding in half to create a half-moon shape.
12.
Arrange the ravioli on a lined baking sheet until ready to cook.
13.
Bring a large saucepan of salted water to the boil and cook the ravioli in batches for 4-5 minutes until cooked.
14.
Meanwhile, heat the remaining butter in a large frying pan and saute the remaining chanterelles.
15.
Also, heat the vegetable broth until hot and transfer the cooked ravioli to it and remove from the heat.
16.
Serve in soup bowls and sprinkle the chopped sage on top and chanterelles. Season before serving.
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