Buckwheat Ravioli

12 65 901
Ingredients Minutes Calories
Prep Cook Servings
35 min 30 min 3
Buckwheat Ravioli
Health Rating

Ingredients


1 tbsp Extra virgin olive oil (for filling)
1/2 cup White onion (finely chopped; for filling)
1 clove(s) Garlic (finely minced; for filling)
454 gm Beef, ground (for filling)
227 gm Swiss chard (or spinach; stemmed and coarsely chopped; for filling)
1/8 tsp Nutmeg, ground (for filling)
1 dash Salt and pepper (to taste; for filling)
2 cup Buckwheat flour
1/4 tsp Sea salt
2 egg yolk Egg yolk
1 medium egg Egg
1 tbsp Extra virgin olive oil

Instructions


  1. In a large bowl, add buckwheat flour and salt, whisk to combine. Make a well in the center of the flour mixture and add egg yolks, egg, olive oil and water.
  2. With a fork, gently beat the egg mixture without incorporating any of the flour mixture. Now with the fork, begin mixing in the flour mixture, a little at a time, with a stirring motion, until the dough is too stiff to mix with the fork.
  3. Turn dough out onto a lightly floured surface, knead and shape dough into a smooth ball. If the dough is too dry, add more water, a tablespoon at a time, until dough is soft and pliable, but not too wet.
  4. Shape dough into a disk, wrap in plastic wrap and let it rest at room temperature for 30 minutes.
  5. Working with half of the dough at a time, roll out to a 1/8 inch thickness, then cut into 3-inch circles.
  6. Spoon a tablespoon of filling onto the center of a dough circle, then moisten the edges with water. Top with another dough circle and press along the edges until ravioli is firmly sealed. Set aside on a lightly floured surface. Repeat with remaining dough circles and filling.
  7. Bring a large pot of salted water to a boil. Gently slide ravioli into the water and cook, a few at a time, until tender, about 5 to 7 minutes. Remove ravioli from pot with a skimmer, plate, serve with ajvar.

Advanced Preparation

1 day prior [optional], Extra virgin olive oil 1 tbsp
Instructions:

Heat olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 4 minutes. Add the ground meat to the skillet and cook until browned, about 5 minutes. Then add the greens and sauté until wilted, about 2 minutes. Finally, add the ground nutmeg and salt and pepper to taste. Take skillet off heat, set aside.


Nutrition Facts

Per Portion

Calories 901
Calories from fat 490
Calories from saturated fat 169
Total Fat 54 g
Saturated Fat 18.8 g
Trans Fat 1.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 27.1 g
Cholesterol 292 mg
Sodium 510 mg
Potassium 1171 mg
Total Carbohydrate 62 g
Dietary Fiber 7.2 g
Sugars 4.3 g
Protein 40 g

Dietary servings

Per Portion


Grain 1.2
Meat 1.7
Meat Alternative 0.6
Vegetables 2.3

Energy sources


Pygal28%447.08287737709026138.4318988933668254%353.57269375549278.6759223711270618%333.06804435074827120.8551819819033628%54%18%CarbohydratesFatProtein
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