Ravioli with Eggplant Ricotta Filling and Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 903 mg | (23 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 8.7 mg | (58 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the dough
- 150 grams Spelt flour (type 550)
- 150 grams Spelt flour
- 1 egg
- ½ tsp salt
- For the filling
- 1 small Eggplant
- 1 red Bell pepper
- 1 garlic clove
- 5 Tbsps olive oil
- 100 grams Ricotta cheese
- 50 grams grated pecorino romano
- ½ tsp fresh thyme
Preparation steps
For the dough: Pile flour on a work surface, make a well in the center, add eggs and salt into well, beat eggs and mix with the flour. Add 4-5 tablespoons water, begin mixing at the center and work outward until an elastic dough has formed. Cover with a kitchen towel and let rest for 15 minutes.
For the filling: Cut eggplant into small cubes. Rinse and trim red bell pepper, cut in half and bake under a hot grill until skin peels off, then cut into cubes. Fry garlic in heated oil. Remove and add eggplant cubes and fry until golden brown. Add bell pepper, briefly sauté with eggplant and allow to cool.
Pour two thirds of vegetable mixture with ricotta into a food processor and puree. Combine remaining diced vegetables with pecorino and thyme and allow to rest for 30 minutes.
Roll out dough thinly and cut into 8 cm (approximately 3 inch) large circles.
Into the center of each dough circle, place about 1 tablespoon of filling then fold over and firmly press edges. Bring plenty of salted water to a boil and cook ravioli in portions for about 5 minutes. Lift out with a slotted spoon and drain well. Divide onto plates and serve with tomato sauce.
For the tomato sauce: Chop onion finely. Heat 2 tablespoons oil in a saucepan and fry onion until soft. Add tomatoes. Place garlic cloves into sauce and bring to a boil while covered. Cook over high heat for about 10 minutes. Stir again and possibly add a little water if too thick as the sauce should not boil down too much. Remove sauce from heat and season with salt, pepper, nutmeg and sugar. Stir in 5-6 basil leaves and serve immediately with hot ravioli.
