Beet Ravioli with Chicken
silicon (Si)
manganese (Mn)
selenium (Se)
phosphorus (P)
cobalt (Co)
Fiber
Description
Homemade ravioli made with beet dough and filled with chicken thigh and cream cheese, served with a fragrant butter sauce
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Beetroot — 65 г
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Lemon — 0.25 шт
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Chicken egg — 1 шт
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Wheat flour (second grade) — 100 г
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Sea salt — 0.5 ч.л.
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Chicken (thigh) — 75 г
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Onion — 0.25 шт
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Cream cheese (spreadable) — 15 г
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Ghee (clarified butter) — 0.5 ст.л.
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Ghee (clarified butter) — 0.5 ст.л.
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Garlic — 1 зубчик
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Dried thyme — 1 веточка
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Cheese "Parmesan" — 7 г
- Peel the beetroot, dice it, and boil until soft (about 20 minutes).
- Blend the boiled beetroot into a puree with a blender, add lemon juice.
- Add the egg yolk, salt, and gradually mix in the flour. Knead into an elastic dough.
- Wrap the dough in plastic wrap and refrigerate for 20 minutes.
- Mince the chicken thigh and onion through a meat grinder or food processor.
- Sauté the chicken and onion mixture in ghee until cooked, season with salt. Let cool.
- Mix the cream cheese into the cooled chicken filling.
- Roll out the dough thinly. Place portions of the filling, cover with another sheet of dough, and cut out ravioli.
- Boil the ravioli in salted water for 3–4 minutes after they float to the surface.
- For the sauce, melt ghee, add garlic and thyme, and warm for 1–2 minutes.
- Drizzle the ravioli with the sauce, sprinkle with grated Parmesan, and serve.
788
205 kcal / 100 g
kcal
37.8 g
9.8 g / 100 g
Protein
78.7 g
20.5 g / 100 g
Carbohydrates
35.2 g
9.2 g / 100 g
Fats
6.6 g
1.7 g / 100 g
Ash
11.2 g
2.9 g / 100 g
Fiber
56.9%
Water
7.1 g
1.8 g / 100 g
Sugars
65.2 g
17.0 g / 100 g
Starch
0.17 g
0.04 g / 100 g
Omega-3
3.02 g
0.79 g / 100 g
Omega-6
16.4 g
4.3 g / 100 g
SFA
