Tortellini with Mushroom Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 656 mg | (16 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 307 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the pasta
- 400 grams Pastry flour
- 4 eggs
- salt
- 1 Tbsp olive oil
- For the filling
- 250 grams starchy potatoes
- 2 garlic cloves
- 150 grams Porcini mushroom
- 1 Tbsp freshly chopped thyme
- 1 Tbsp butter
- 1 egg
- salt
- peppers
- Nutmeg
- 1 Tbsp cornstarch (as needed)
Preparation steps
Pour the flour out onto a work surface, make a well in the center, add the eggs and olive oil and knead by hand until smooth. If needed, add another 1-2 tablespoons lukewarm water. Shape the dough into a ball and let rest for 30 minutes.
For the filling, rinse the potatoes and steam for about 30 minutes. Peel and press through a ricer while still hot. Peel the garlic and chop finely. Trim the mushrooms and finely chop, then sauté for 1-2 minutes with the garlic and thyme in butter. Add the mushroom mixture along with the egg to the potatoes. Mix well to combine. If the mixture is too moist, knead in a little cornstarch. Season with salt, pepper, and nutmeg.
Turn the dough out onto a lightly floured surface and roll out very thinly, or process through a pasta machine. Cut out circles 5- 6 cm (approximately 2 inches) in diameter. In the center of each circle place about 1 teaspoon of the filling and fold the dough in semicircles over the filling. Press together firmly at the edges. Wrap each pastry around the forefinger and squeeze the ends together firmly so that a ring is made.
Drop the pasta into boiling salted water and cook for about 5 minutes, until they float to the surface. Remove the tortellini with a slotted spoon. Melt the butter in a pan and swirl the tortellini with a little pasta water in the pan and transfer to plates. Season with a bit of freshly ground pepper and serve sprinkled with Parmesan.
