Ricotta Ravioli with Walnut-Sage Butter
Nutritional values
(Percentage of daily recommendation)
| Calorie | 897 cal. | (43 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 7 mg | (58 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 449 mg | (11 %) | ||
| Calcium | 325 mg | (33 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 325 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the pasta dough
- 350 grams Pastry flour
- 3 eggs
- salt
- 4 Tbsps olive oil
- Pastry flour (for dusting)
- 1 egg white (for sealing)
- For the filling
- 1 onion
- 2 garlic cloves
- 200 grams Ricotta cheese
- 1 egg yolk
- 50 grams grated Parmesan
- 2 Tbsps breadcrumbs
- 1 splash lemon juice
- 1 generous pinch lemon zest (organic)
- salt
- freshly ground peppers
Preparation steps
For the pasta dough: Place the flour in a bowl, make a well in the center, add the whisked eggs to the well along with a pinch of salt and the olive oil and knead until smooth and elastic. Cover with a damp cloth and let rest for about 30 minutes.
For the filling: Peel the onion and very finely chop. Peel the garlic and mince. Drain the ricotta and mix with the onion, garlic, egg yolk, Parmesan and breadcrumbs. Add the lemon juice and lemon zest and season with salt and pepper.
For the pasta: Divide the pasta dough into 2 portions. Roll out as thin as possible, around 2 mm thick, on a floured work surface or pasta machine. Lay the dough out on a clean work surface and pipe mounds of filling over the dough, each around 1 teaspoon. Brush around the filling with beaten egg white and cover with the remaining sheet of dough. Press around the filling mounds to seal and cut out square ravioli.
Bring a large pot of salted water to a boil. Add the ravioli and simmer for 3-4 minutes.
For the sauce: Melt the butter in a large skillet over medium heat and let brown slightly. Add the coarsely chopped nuts and sage and sauté until fragrant. Add the drained ravioli, season with salt and pepper and serve.
