Turkish Ravioli with Lentil
Turkish Ravioli with Lentil
MAIN MEAL
Turkish Ravioli with Lentil - Shepherd's Salad - AppleCompote
ALL RECIPES
INGREDIENTS
4 servings
| For the dough | |
| Whole wheat flour | 1.5 cup |
| Water | As much as it takes |
| Salt | |
| For cooking base | |
| Onion | 1 small size |
| Olive oil | 2 Tablespoons |
| Boiled green lentils | 1 tea cup |
| Salt | |
| Black Pepper | |
| Red pepper flakes | |
| For Sauce | |
| Yogurt | 1 cup |
| Garlic | 2 cloves |
| Olive oil | 2 Tablespoons |
| Pepper flakes |
RECIPE
Knead the whole wheat flour and salt by gradually adding water. When the dough is hardened, let it rest for 30 minutes. For the base of your Turkish Ravioli, boil the lentil and cook it for a short time with salt and spices by adding it to the onion you have sauteed. Spread the rested dough according to the dimensions of your tray and cut it into small squares. Put the base you prepared into the middle of the squares and close the dough by joining them on both sides. Place the Turkish Ravioli onto the tray you have oiled lightly and have their open parts look upwards. Cook until the Turkish Ravioli become roasted in a preheated oven at 180°. Stir 2 tablespoons of olive oil and 2 tablespoons of water in a bowl and pour it over the Turkish Ravioli you have taken from the oven. Keep the Turkish Ravioli in the water until it absorbs all the water. Mix the stirred yoghurt with the crushed garlic and sprinkle it over the Turkish Ravioli. When you serve it you can add pepper to olive oil and sprinkle it over the Turkish Ravioli.
ENERGY AND NUTRITION FACTS
| Nutrition Facts | 1 serving | (%) Daily Value | |||
|---|---|---|---|---|---|
| Women (age 25-50) | Men (age 25-50) | ||||
| Energy | 289 kcal | 15 | 15 | ||
| Carbohydrate | 32.8 g | 12 | 12 | ||
| Protein | 9.2 g | 16 | 16 | ||
| Fat | 13.2 g | 20 | 20 | ||
| Fibre | 5.5 g | 18 | 18 | ||
| Vitamin A | 36.6 mcg | 5 | 4 | ||
| Vitamin E (equivalent) | 2 mg | 17 | 14 | ||
| Vitamin B2 | 0.2 mg | 17 | 14 | ||
| Total Folic Acid | 52.8 mcg | 13 | 13 | ||
| Calcium | 98 mg | 10 | 10 | ||
| Iron | 2.3 mg | 15 | 23 | ||
| Zinc | 2.1 mg | 30 | 21 | ||
| Vitamin C | 2.3 mg | 2 | 2 | ||
| Potassium | 340,3 mg | 10 | 10 | ||
| Phosphorus | 247.4 mg | 35 | 35 | ||
| Magnesium | 73 mg | 24 | 21 | ||
| Vitamin B6 | 0.3 mg | 25 | 20 | ||
ENERGY AND NUTRITION FACTS:
TURKISH RAVIOLI WITH LENTIL
| Energy and Nutrition Facts | In 1 serving |
|---|---|
| Energy | 397 kcal |
| Carbohydrate | 57.9 g |
| Protein | 9.9 g |
| Fat | 13.5 g |
| Fibre | 6.9 g |
| Vitamin A | 93.1 mcg |
| Vitamin E (equivalent) | 2.6 mg |
| Vitamin B2 | 0.2 mg |
| Total Folic Acid | 70.8 mcg |
| Calcium | 122.5 mg |
| Iron | 3 mg |
| Zinc | 2.4 mg |
| Vitamin C | 20.9 mg |
| Potassium | 509.8 mg |
| Phosphorus | 268.9 mg |
| Magnesium | 82.5 mg |
| Vitamin B6 | 0.4 mg |
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