Raviolis in Sage Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 197 mg | (5 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 300 grams Pastry flour
- 1 Tbsp vegetable oil
- 4 eggs
- 1 pinch salt
- 150 grams Quark (drained)
- 2 Limes (juice and zest)
- 100 grams ham (minced)
- 1 shallot (minced)
- 2 Tbsps butter
- 100 grams Parmesan (grated)
- 1 Tbsp breadcrumbs
- 1 Tbsp Sage
- salt
- freshly ground peppers
- Lime zest (for garnish)
Preparation steps
For the ravioli: Mix flour with about 6 tablespoons warm water, a pinch of salt, oil and eggs and knead to a smooth dough. Wrap in plastic and let rest for 30 minutes.
For the filling: Heat 1 tablespoon butter in a pan. Add shallots and ham to pan and sauté.
Separate an egg. Mix the yolk with the remaining eggs, quark, ham and onion mixture, lime zest and juice, parmesan and breadcrumbs. Season with salt and pepper.
Roll out dough and cut out circles about 6 cm (approximately 21/3 inch) in diameter. Put 1 teaspoon of filling on each dough circle. Brush egg white on edge of dough and fold in half to form a cescent. Press edges with a fork to seal. Let rest for 20 minutes. Cook the raviolis in boiling salted water for 4-6 minutes.
Heat remaining butter in a pan and add sage. Allow to brown slightly. Toss raviolis in sage butter. Season with salt and pepper. Garnish with lime zest and serve.
