Ravioli with cucumbers

23 July 2011

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Amounts for servings:

200 grams cucumber

20 grams salt

5 grams caraway-seed

2 grams white pepper

50 grams wheat flour

100 grams sour cream

250 grams ravioli

50 mililiters olive oil

Difficulty:

Preparation time: 10 minutes

Cooking time: 25 minutes

Nutritional Information (one serving):

Calories

163 cal

Omega 3

27 mg

Omega 6

245 mg

Vit. A

254 IU

DV:5%

Vit. B9

13 mcg

DV:3%

Vit. C

2 mg

DV:3%

Vit. K

5 mcg

DV:6%

55 mg

DV:5%

2 mg

DV:9%

16 mg

DV:4%

9 mcg

Cholesterol

16 mg

DV:5%

Recipe tips

It's recommended to use ravioli filled with cheese and small, thin cucumbers.

1. Boil the ravioli in salty water for about 8-10 minutes, then dry and keep warm.

2. In a pan heat oil and add flour, stir and then pour some of the water used for cooking the ravioli (about 400 ml).

3. Wash and slice the cucumbers in thin slices. Then put into the flour mixture, stir and braise for about 10 minutes.

4. Then add the sour cream, salt and pepper according to your taste.

5. Finally add the ravioli and sprinkle caraway-seed on top. Serve warm.