Stuffed Ravioli with Tuna Cream and Sage

Pasta ravioli with tuna

Total: 45 min

Difficulty: easy


  1. For the stuffed ravioli with tuna cream and sage, prepare flour, 2 eggs, 3 tablespoons lukewarm water, 2 tablespoons oil, corn semolina, and 1/2 teaspoon salt with the dough hook of the hand mixer to a smooth dough. 
  2. Form the dough into a smooth ball, wrap in foil and refrigerate for about 30 minutes.
  3. Separate 1 egg. Put the tuna in a sieve and drain well. Wash sage, shake dry and peel off the leaves. Wash the ruffle, shake dry and chop finely. 
  4. Also, chop 3 sage slices. Mix cottage cheese, almonds, and egg yolks. Add chopped sage, rocket cabbage, and tuna, season with salt and pepper.
  5. Mix the egg whites with 2-3 tablespoons of water. Halve the dough and roll out on a floured work surface rectangular 1-2 mm thin. Spread the dough sheet thinly with an egg white mix. Spray half of the filling on one half of the dough (about 12 piles). 
  6. Fold in the second half of the dough and press lightly. Cut out ravioli with pastry dough. Process the remaining dough and filling as well. Cook the ravioli portion-wise in boiling salted water for 3-4 minutes. Remove and place on a well-oiled baking tray.
  7. Heat 3-4 tablespoons of olive oil in a large pan. Fry sage leaves for about 2 minutes, then drain on kitchen paper. Pivot Ravioli in oil and arrange on plates. Garnish with sage leaves.

Nutritional values: ​​

Energy 529kcal24%
Protein 27g49%
Fat 21g28%
Carbohydrates 56g19%

Vital substances:

Vitamin E 5.0mg42%
Vitamin B12 2,3μg92%
Iron 2.0mg14%


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