Agnolotti Pasta with Parmesan and Sage
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 575 μg | (958 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 238 μg | (79 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,080 mg | (27 %) | ||
| Calcium | 497 mg | (50 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 140 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the pasta
- 100 grams Rye flour
- 175 grams Pastry flour
- salt
- 1 egg
- 1 Tbsp vegetable oil
Preparation steps
For the pasta, mix the pastry flour with a pinch of salt. Add the egg and the oil and knead while gradually adding 8-10 tablespoons of water. Make a smooth dough that does not stick to the hands. Wrap in plastic wrap and leave to rest for 1 hour.
For the filling, rinse the spinach and remove the coarse stems. Blanch for 1-2 minutes in salted water. Rinse, drain and chop finely. Peel and chop the onion and garlic. Fry in butter and allow to cool. Mix with the spinach, the Parmesan cheese and the quark. Season with nutmeg, salt and pepper.
For the pasta, thinly roll out the dough and cut out circles of about 7 cm diameter (approximately 2 3/4 inches).
Spoon 1 teaspoon of the filling onto each of the pasta circles. Brush the edges with egg white and fold the circles into crescents. Press the edges firmly and cook each agnolotti for about 4 minutes in salted water. When they rise to the top, they are cooked.
Roll out the dough thinly and cut out circles of about 7 cm diameter. 1 teaspoon of the filling put each on the Stack dough circles, brush the edges with egg white and fold the circles to crescents. Press edges firmly and let the ravioli pull each about 4 minutes in boiling salted water in portions. When they rise up, they are ready cooked.