Ravioli with Creamy Herb Sauce and Pine Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 561 cal. | (27 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 104.8 μg | (175 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 515 mg | (13 %) | ||
| Calcium | 455 mg | (46 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 4 eggs
- 1 tsp olive oil
- salt
- For the filling
- 200 grams Arugula
- 1 onion
- 1 Tbsp olive oil
- 250 grams Ricotta cheese
- 50 grams grated pecorino romano
- salt
- freshly ground peppers
- Nutmeg
- For the topping
- 200 grams Ricotta cheese
- 4 Tbsps Whipped cream
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 1 Tbsp finely chopped Basil
- 2 Tbsps Pine nuts
- 50 grams Parmesan
- ½ bunch Arugula (to sprinkle)
- Pastry flour (to dust work surface)
Preparation steps
For the dough: Knead flour, eggs and oil with 1 teaspoon salt into a smooth, pliable dough. Add a little water or flour if necessary. Shape the dough into a ball and cover. Let sit for about 30 minutes.
For the filling: Rinse arugula, trim, sort, spin dry, remove hard stems as needed and finely chop the leaves. Peel onion and finely chop. Heat oil in a pan. Sauté onion until translucent, add arugula and, stirring constantly, cook over medium heat until the liquid evaporates and then leave to cool until lukewarm. Mix in ricotta and pecorino and season with salt, pepper and nutmeg.
Knead dough again and, with a pasta machine or on a lightly floured surface, roll out until it is as thick as the back of a knife.
Cover half of the dough with filling, placing 1-2 tablespoons of filling every 3 cm (approximately 1 inch) and cover with the remaining dough. Press the dough around the filling and, with a pastry wheel, cut out ravioli.
Cook ravioli in boiling salted water for 3-4 min.
Meanwhile, heat ricotta, cream and lemon juice and stir together. Stir in basil and season with salt and pepper. Toast pine nuts in a dry skillet.
Remove the ravioli from the boiling water with a slotted spoon, drain and serve with the sauce on warmed plates.
Sprinkle with arugula and pine nuts and grate Parmesan over the pasta with a vegetable peeler or truffle slicer.
