Stuffed Pasta with Spinach and Ricotta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 671 cal. | (32 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 202.1 μg | (337 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 28.1 μg | (62 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 460 mg | (46 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 366 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the Dough
- 400 grams Pastry flour
- 3 eggs
- 2 egg yolks
- 1 Tbsp vegetable oil
- ½ tsp salt
- For the Filling
- 200 grams fresh Spinach
- 200 grams Ricotta cheese
- freshly ground peppers
- Nutmeg
- 60 grams freshly grated Parmesan
- Also
- Pastry flour (for topping)
- 1 garlic clove
- 500 grams sliced Tomatoes (canned)
- 2 sprigs Basil
- freshly grated Parmesan
Preparation steps
Pour the flour in a heap on a work surface. Make a depression in the middle and pour in the eggs, yolks, oil and salt. Mix with a fork and knead the dough with your hands until a smooth ball. Wrap the dough in plastic wrap and place in the fridge for 1 hour.
Separate the spinach leaves, wash and blanch for about 2 minutes in boiling, salted water. Pour out the excess water and drain. Chop the spinach leaves finely with a knife. Add the ricotta, spices and Parmesan and mix well.
Divide the dough into 2 equal parts and roll out each part on a floured surface. Place little piles of the filling on one layer of dough at a distance of 3 cm (approximately 1 inch) each. Lay the second sheet of dough over and press down over the gaps. Cut out the pasta dumplings with a pastry wheel into small squares. Cook the ravioli dumplings in boiling, salted water for about 4-6 minutes.
While the pasta cooks, peel the garlic and chop finely. Saute in a pan with hot oil. Add the tomatoes and season with salt and pepper. Let it simmer for about 10 minutes over medium heat. Wash the basil, shake dry and mix the leaves in with the sauce.
Take out the ravioli with a slotted spoon and drain well. Mix in a pot with the warm flavored sauce. Serve the pasta and sauce sprinkled with fresh parmesan shavings on plates.
