Buckwheat Ravioli

12 65 879
Ingredients Minutes Calories
Prep Cook Servings
35 min 30 min 3
Buckwheat Ravioli
Health Highlights

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 dash 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
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.

Nutrition Facts

Per Portion

Calories 879
Calories from fat 489
Calories from saturated fat 170
Total Fat 54 g
Saturated Fat 18.9 g
Trans Fat 1.0 g
Polyunsaturated Fat 3.4 g
Monounsaturated Fat 27.1 g
Cholesterol 299 mg
Sodium 512 mg
Potassium 1163 mg
Total Carbohydrate 62 g
Dietary Fiber 9.8 g
Sugars 4.7 g
Protein 40 g

Dietary servings

Per Portion


Grain 1.2
Meat 1.7
Meat Alternative 0.6
Vegetables 2.3

Energy sources


Pygal26%443.8259909771812134.7811875259833456%359.40490964401704280.298914138627218%332.090303816034121.483175316393926%56%18%CarbohydratesFatProtein

Meal Type(s)





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