Ravioli with Tomato
Nutritional values
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 575 mg | (14 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 320 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the ravioli dough
- 400 grams Pastry flour (Preferably spaetzle flour or Wiener Griessler flour)
- 4 eggs
- 1 tsp olive oil
- salt
- Pastry flour (for working surface)
- For the filling
- 1 egg
- 1 handful fresh Fresh herbs (such as sage, parsley, basil)
- 1 shallot
- 1 garlic clove
- 1 Tbsp butter
- 250 grams Ricotta cheese
- 2 Tbsps freshly grated Parmesan
- salt
- peppers
- Nutmeg
- For the pan
- 250 grams Cherry tomatoes
- 1 pinch sugar
- 2 Tbsps olive oil
Preparation steps
For the dough: combine the flour, eggs, oil and 1 teaspoon of salt and knead into a smooth, pliable dough. Add more water or flour as necessary. Shape the dough into a ball and wrap in plastic wrap. Let it sit for about 30 minutes.
For the filling: separate the egg yolk from the white. Pluck and finely chop the herbs. Peel and finely chop the shallot and garlic and fry in a pan with butter. Remove from heat and mix in a bowl with the herbs, the yolk, the well-drained ricotta and Parmesan. Season with salt, pepper and nutmeg.
Knead the dough again and on a floured surface, roll it out with a rolling pin (or use a pasta machine). Distribute 1 teaspoon-sized drops of the filing evenly on top of the pasta (with 3-4 cm, or approximately 1-1 1/2 inches, between each drop). Brush the egg white around the drops of filling. Lay the remaining dough over the top. Press the two layers of dough together between the pockets of filling, and cut out small square dumplings with a pastry wheel. Boil the ravioli for 5-6 minutes in saltwater.
Rinse and halve the tomatoes. In a pan, heat the oil and sugar. Put the tomatoes in the pan for about 2-3 minutes. Drain the ravioli, adding a little of the pasta water to the tomatoes.
Serve garnished with parsley and basil.
