Colorful Tortellini with Ricotta Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 193.6 μg | (323 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 29.5 μg | (66 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 707 mg | (18 %) | ||
| Calcium | 391 mg | (39 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 552 mg | |||
| Complete sugar | 3 g |
Ingredients
- For the tortellini
- 300 grams Pastry flour
- 3 egg yolks
- 2 eggs
- salt
- 1 Tbsp Tomato paste
- 50 grams fresh Spinach
- For the filling
- 150 grams fresh Spinach
- 1 bunch Spring herb
- 200 grams Ricotta cheese
- 2 egg yolks
- 100 grams Gorgonzola
- 2 Tbsps grated white bread
Preparation steps
For the tortellini, combine ingredients quickly, knead dough and divide into thirds. Rinse spinach and cook dripping wet, in a saucepan, over medium heat to disintegrate, then very finely chop, taking care to remove the thick stems. Knead one-third of dough with spinach and one-third with tomato paste.
For the filling, trim the spinach, rinse and blanch 2 minutes in boiling salted water. Rinse in cold water and drain. Mix ricotta and egg yolk. Crush Gorgonzola fine and mix in. Rinse herbs, chop finely and add with the white bread. Season with salt and pepper and let rest for 30 minutes.
Roll out the pasta portions 2 mm (approximately 1/12 inch) thick with a pasta machine. Cut the dough into 5 cm (approximately 2 inches) squares and place a little filling in the center of each. Press the edges of the filled squares, wrap the resulting triangle pointing down to the forefinger and squeeze the protruding corners. Fold over the dough top with the other hand. Bring abundant salted water to a boil and cook the tortellini in portions. Serve immediately.
