Healthy Gourmet Kitchen

Spelt Spinach Ravioli

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Average: 5 (2 votes)
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Spelt Spinach Ravioli

Spelt Spinach Ravioli - Smart and packs with pizzazz

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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
812
calories
Calories

Healthy, because

Even smarter

Nutritional values

Spelt is a good source of tryptophan. The amino acid is needed for the formation of the "good mood hormone" serotonin. Spinach provides valuable vitamins, but also minerals such as magnesium, which has a balancing effect and strengthens the nerves in times of stress.

If you don't have a pasta machine, you don't have to do without the spelt ravioli! You can also simply roll out the pasta dough thinly with a rolling pin. Admittedly, this is a little more work, but for this recipe the effort is well worth it and makes the spelt ravioli a great recipe for a cooking evening with friends.

1 serving contains
(Percentage of daily recommendation)
Calorie812 cal.(39 %)
Protein37 g(38 %)
Fat40 g(34 %)
Carbohydrates75 g(50 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A1.3 mg(163 %)
Vitamin D2.3 μg(12 %)
Vitamin E6.3 mg(53 %)
Vitamin K394.8 μg(658 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.8 mg(73 %)
Niacin11.4 mg(95 %)
Vitamin B₆0.6 mg(43 %)
Folate236 μg(79 %)
Pantothenic acid2.4 mg(40 %)
Biotin31.2 μg(69 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C52 mg(55 %)
Potassium1,075 mg(27 %)
Calcium456 mg(46 %)
Magnesium175 mg(58 %)
Iron8.8 mg(59 %)
Iodine34 μg(17 %)
Zinc5.8 mg(73 %)
Saturated fatty acids16.5 g
Uric acid114 mg
Cholesterol319 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
14 ozs whole spelt flour (+ 2 tablespoons to work)
5 eggs
2 Tbsps olive oil
1 tsp salt
1 oz Spinach
1 shallot
2 garlic cloves
4 Tbsps butter
1 ½ ozs Parmesan
8 ozs Ricotta cheese
peppers
Nutmeg
4 Tbsps Pine nuts
1 handful mint
How healthy are the main ingredients?
Ricotta cheesePine nutsParmesanolive oilmintSpinach
Preparation

Kitchen utensils

1 Pasta machine, 1 Pastry wheel

Preparation steps

1.

Knead flour, 4 eggs, 1 tablespoon oil and salt into a smooth supple dough, adding a little water or flour if needed. Shape the dough into a ball and let rest covered for about 30 minutes.

2.

Meanwhile, for the filling, clean, wash and briefly blanch spinach in boiling salted water. Rinse, squeeze well and chop the leaves.

3.

Peel and finely chop the shallot and garlic. Heat 1 tablespoon butter in a frying pan. Sauté shallot with garlic in it over medium heat for 3 minutes, then let cool slightly.

4.

Separate remaining egg. Finely puree spinach with remaining oil and one egg yolk in a blender. Grate cheese. Mix spinach mixture with ricotta and half of the cheese, season with salt, pepper and 1 pinch of freshly grated nutmeg and season to taste.

5.

Knead dough again and roll it out in portions with the pasta machine into thin dough sheets. Place 1 1/2-2 tsp. filling on half of the sheets in 2 rows, 2-inches apart. Whisk egg white, brush dough all around the filling. Place remaining pastry sheets on top and press edges well. Cut out square spelt ravioli (2-inches) with a pastry wheel and let dry briefly on a floured board.

6.

Meanwhile, toast pine nuts in a hot pan without fat for 3 minutes. Cook spelt ravioli in boiling salted water for 4-5 minutes. Melt remaining butter in a saucepan and brown lightly over low heat.

7.

Drain spelt ravioli, drain and spread on plates. Season with pepper and sprinkle with pine nuts and remaining cheese. Wash the mint, shake dry, pluck the leaves and place on the spelt ravioli with the browned butter.

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