Superfood ravioli

Superfood ravioli

Total: 1 hr | Active: 1 hr
gluten-free
Nutritional value / people: 515 kcal
, Fat: 19 g
, Carbohydrate: 61 g
, Protein: 21 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Ravioli dough

350g buckwheat flour
1tbsp ground psyllium
¼tsp salt
3dl water

Filling

rapeseed oil for frying
150g fennel, finely chopped
60g Mostbröckli (beef sausage), finely chopped
50g mountain cheese, finely grated
50g low-fat quark
2tbsp lemon juice
1tbsp marjoram, finely chopped
¼tsp salt
a little pepper

Ravioli

salted water, boiling
100g fennel, shredded
100g apricots, diced
3tbsp rapeseed oil
½tbsp marjoram leaves
a little sea salt
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How it's done

Ravioli dough

Mix the flour, psyllium and salt. Tip the flour onto the work surface and create a well in the centre. Pour the water into the well. Starting from the inside of the well, gradually combine the flour with the water to form a thick paste. Mix in the remainder of the flour.

Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands, cover and chill for approx. 10 mins.

Filling

Heat the oil in a frying pan, add the fennel, sauté for approx. 3 mins., allow to cool slightly. Mix the fennel with the meat, cheese, low-fat quark, lemon juice and marjoram, season.

Shaping and cooking the ravioli

Roll out the dough to a thickness of approx. 2 mm. Using a glass (8 cm in diameter), cut out approx. 44 circles. Spoon the filling into the centre of each circle and fold together. Press the edges down firmly, pressing out any trapped air.

Ravioli

Cook the ravioli in batches in simmering salted water for approx. 5 mins., remove with a slotted spoon, drain.

Mix the fennel, apricots, oil and marjoram leaves, serve on top of the ravioli, season with salt.

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