Baked Mushroom Tortellini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 728 cal. | (35 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 79.3 μg | (132 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 113 μg | (38 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 427 mg | (43 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 23.2 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 405 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the tortellini
- 400 grams Pastry flour
- salt
- 4 eggs
- 1 Tbsp vegetable oil
- 100 grams chopped Frozen spinach
- 250 grams Ricotta cheese
- 50 grams grated Parmesan
- 1 egg yolk
- salt
- peppers
- egg whites (For painting)
- For the sauce
- 150 grams button Mushroom
- 4 Tomatoes
- 400 milliliters Whipped cream
- 100 grams grated Cheese (such as Emmental, Parmesan)
- 3 eggs
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- Basil
Preparation steps
For the tortellini, mix flour with salt on a work surface, make a well and pour eggs, oil and 3 tablespoons cold water into the well. Knead everything into a smooth dough, form into a ball and wrap in a damp tea towel. Let rest 30 minutes.
For the filling, thaw spinach, squeeze juice and chop finely. Press ricotta through a sieve, place into a bowl, mix with spinach, Parmesan and egg yolk and season with salt and pepper.
Thinly roll out pasta dough in portions on a floured work surface, cut out 6 cm (approximately 2 inches) diameter circles. Place a hazelnut-sized portion of filling in the center, brush edges with beaten egg white. Fold in half over filling and press edges together. Bring tips together and squeeze.
Cook tortellini in portions in a pot of boiling salted water and let simmer for about 4-5 minutes.
Remove tortellini from the pot and drain.
For the sauce, trim mushrooms and chop.
Blanch tomatoes in a pot of hot water, drain, peel, quarter, core and dice.
Mix cream in a bowl with half of cheese and eggs, salt, pepper and nutmeg.
Layer tortellini in a deep baking dish and cover with some cream and some cheese. Sprinkle with a few mushrooms and tomatoes. Continue layering in this pattern until all ingredients are layered in the baking dish. Finally cover with remaining cheese. Bake in the preheated oven at 200°C (approximately 400°F) for about 30 minutes. Serve garnished with basil.
