Ravioli with Ricotta Walnut Filling
Ravioli with ricotta walnut filling - Refined taste due to the slight citrus note
Healthy, because
Even smarter
Nutritional values
This filled pasta is healthier than traditional ravioli for two reasons: 1. the dough is not made from white flour but from flour type 1050. This brings more fiber and minerals. 2. classic minced meat filling contains unfavorable fatty acids, while the ricotta nut filling used here brings healthy omega-3 fatty acids.
Ricotta is always made from whey, which is why the dairy product is especially well tolerated by people with a sensitive stomach and intestines.
If you like it even spicier, you can replace all or part of the ricotta with goat's cream cheese. Other nuts or seeds are also suitable for the filling: Pistachios, hazelnuts or pine nuts also taste good.
(Percentage of daily recommendation)
| Calorie | 657 cal. | (31 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 12.6 μg | (21 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 468 mg | (47 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 10 ¾ ozs Bread flour (+ 5 tablespoons for working the dough)
- 4 large eggs
- salt
- 2 Tbsps olive oil
- 2 ¾ ozs Parmesan
- 1 Sage
- 2 ozs walnut kernels
- 9 ozs Ricotta cheese
- ½ organic lemon (peel and juice)
- peppers
- 1 egg white
Kitchen utensils
Preparation steps
For the pasta dough, put flour in a large bowl and make a well in the center. Add 3 eggs, a little salt, 1 tablespoon of oil and 3-4 tablespoons of water. Knead the ingredients into a smooth, elastic dough (the dough should no longer stick, add some more flour if necessary). Cover with a damp cloth and let rest in the refrigerator for 1 hour.
For the filling grate the Parmesan cheese. Wash sage, shake dry and chop finely. Finely chop the nuts. Mix ricotta with Parmesan, sage, 1 egg, 1 tablespoon flour, lemon zest, juice and remaining oil and season with salt and pepper. Knead the dough again, then cut into 2-4 pieces, form rectangular sheets and roll through on speed 1 of the pasta machine. Fold dough and roll through on speed 2. Then roll the dough once from step 3 to 4, always dusting with a little flour.
Cut dough sheets in half lengthwise. On half of the pastry sheets, place some ricotta mixture in the center of a row, 6-7 cm apart, using a piping bag or a teaspoon. Brush some beaten egg white around the filling and cover with a 2nd pastry sheet. Press the dough well around the filling. Cut out ravioli with a round cutter (6 cm Ø). Work the rest of the dough and the remaining filling in the same way. Once all the ingredients are used, cook the ravioli in 3 minutes in lightly boiling salted water and lift them out of the water with a skimmer.
