Ravioli with Ham and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 599.1 μg | (999 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 265 μg | (88 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 31.5 μg | (70 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,474 mg | (37 %) | ||
| Calcium | 470 mg | (47 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 egg
- 1 egg yolk
- 2 Tbsps olive oil
- freshly grated Nutmeg
- salt
- freshly ground peppers
- For the filling
- 75 grams finely grated Parmesan
- 50 grams cooked ham
- 100 grams Spinach
- 50 grams Ricotta cheese
- 1 Tbsp butter
- 2 Tbsps finely chopped parsley
- 1 Tbsp breadcrumbs
- For serving
- egg whites (for brushing)
- 500 grams Spinach
- 200 grams cooked ham
- 250 grams button Mushroom
- 1 small onion
- 1 garlic clove
- 50 milliliters white wine
- 2 Tbsps butter
- 1 Tbsp vegetable oil
- freshly ground Colorful pepper
- salt
- Nutmeg
- 1 generous pinch instant powdered Broth
Preparation steps
For the dough: Mix flour with egg, egg yolk, olive oil, about 2 tablespoons of water and salt and knead to a smooth dough. If necessary add some additional oil or flour. The dough should be smooth and elastic. Wrap in plastic wrap and let rest at room temperature for 30 minutes.
For the filling: Trim mushrooms and thinly slice. Rinse spinach and blanch in boiling water, drain, squeeze out excess moisture and chop finely. Mix mushrooms and spinach with Parmesan, parsley, finely chopped ham and ricotta. Mix in egg, season with nutmeg, salt and pepper and then add breadcrumbs.
For the ravioli: Roll out dough thinly on a lightly floured surface. Distribute small amount of filling at a distance of about 4 cm (approximately 1 1/2 inches) apart on the dough. With a cookie cutter, cut out (with wave border) circles of about 6 cm (approximately 2 inches) in diameter. Brush edges with egg white and fold into semicircles. Pinch edges well. Let dry slightly on floured surface.
For serving: Rinse spinach, spin dry and chop coarsely. Peel onion and garlic and finely dice. Cut ham into strips.
Using half the butter, in a small saucepan sauté the onion-garlic mixture. Add spinach, allow to cook and season with salt, pepper and nutmeg.
In a second saucepan, heat remaining butter with oil and sauté mushrooms and deglaze with wine for 3-5 minutes. Simmer gently.
Cook the ravioli in boiling salted water for about 3-4 minutes.
Mix the ham with the mushrooms and season with salt and pepper.
Divide spinach among warmed plates, distribute the ham mixture around the outside and place the drained ravioli on the spinach. Garnish with basil, if desired.
Sprinkle with freshly grated Parmesan cheese and serve.
