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Ingredients
Füllung
- 2 - 3 Stängel Petersilie, abgezupft
- 40 g natives Olivenöl
- 1 Knoblauchzehe
- 150 g Kartoffeln, in Würfeln (ca. 1,5 cm)
- 150 g weißes Fischfilet, in Würfeln (ca. 2 cm), z.B. Wolfsbarsch, Goldbrasse, Seeteufel
- 30 g trockener Weißwein
- 1 TL Salz
- 1 Prise Pfeffer
- 1 Ei
- 40 g Brotbrösel
Teig
- 100 g Hartweizengrieß
- 300 g Mehl und etwas mehr zum Bemehlen
- 4 Eier
- 1 EL natives Olivenöl
- 1 TL Salz
Sauce und Fertigstellung
- 30 g natives Olivenöl
- 1 Zwiebel (ca. 50 g), halbiert
- 100 g Zucchini, in Würfeln (ca. 1,5 cm)
- 2 - 3 Zweige Thymian, Blätter abgezupft
- 400 g Cherry-Tomaten, halbiert
- 1 TL Salz und etwas mehr für die Ravioli
- 1 Prise Pfeffer
- Wasser zum Kochen der Ravioli
- 100 g Garnelen, roh, geschält
- Nutrition
- per 1 Portion
- Calories
- 1952 kJ / 466 kcal
- Protein
- 22 g
- Carbohydrates
- 58 g
- Fat
- 17 g
- Fibre
- 4.3 g
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