Fresh Filled Pasta with Herbs

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Fresh Filled Pasta with Herbs
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
550
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie550 kcal(26 %)
Protein25.09 g(26 %)
Fat16.45 g(14 %)
Carbohydrates72.12 g(48 %)
Sugar added0 g(0 %)
Roughage0.47 g(2 %)
Vitamin A871.38 mg(108,923 %)
Vitamin D2.16 μg(11 %)
Vitamin E6.05 mg(50 %)
Vitamin B₁0.71 mg(71 %)
Vitamin B₂0.9 mg(82 %)
Niacin8.98 mg(75 %)
Vitamin B₆0.14 mg(10 %)
Folate213.69 μg(71 %)
Pantothenic acid0.77 mg(13 %)
Biotin2.94 μg(7 %)
Vitamin B₁₂1.54 μg(51 %)
Vitamin C7.19 mg(8 %)
Potassium442.96 mg(11 %)
Calcium252.29 mg(25 %)
Magnesium43.96 mg(15 %)
Iron4.8 mg(32 %)
Iodine60 μg(30 %)
Zinc1.84 mg(23 %)
Saturated fatty acids7.84 g
Cholesterol213.59 mg
Author of this recipe:

Ingredients

for
4
For the pasta
2 ⅔ cups
4
1 teaspoon
For the filling
1 cup
fresh Herbs (e. g. sage, chives, basil leaves)
1
shallot (chopped)
2 cloves
garlic (chopped)
1 ⅛ cups
2 tablespoons
fresh Parmesan cheese (grated)
2 ½ cups
Pumpkin flesh (e. g. butternut pumpkin, thinly sliced)
½ cup
Sage (leaves)
To garnish
grated Cheese (e. g. pecorino or parmesan)
How healthy are the main ingredients?
eggolive oilshallotgarlicRicotta cheeseNutmeg

Preparation steps

1.
For the pasta, knead the flour, eggs and oil with 1 tsp salt to a smooth dough. Add a little water or more flour if necessary. Roll the dough into a ball, wrap in clingfilm and let rest for approx. 30 minutes.
2.
For the filling, blanch the herbs in boiling salted water, plunge into cold water, squeeze the water out and chop finely.
3.
Heat a little butter in a pan and fry the shallot and garlic until soft. Turn into a bowl and mix with the herbs, cream cheese and parmesan. Season with salt, ground black pepper and nutmeg.
4.
Knead the dough once more and roll out thinly using either a pasta machine or a rolling pin on a floured surface. Place teaspoons of the filling on the pasta at intervals and cut out circles (approx. 6 cm diameter) using a pastry cutter. Brush the edges around the filling with water, fold into semicircles and press the edges together firmly. Let dry a little.
5.
Season the pumpkin slices with salt and ground black pepper. Heat 2 tbsp olive oil in a pan and fry the pumpkin slices on both sides for 5-10 minutes until soft.
6.
Simmer the agnolotti in salted water for 4-5 minutes.
7.
Heat 5-6 tbsp oil in a pan and fry the sage leaves briefly, then remove from the pan. Drain the agnolotti, reserving a little of the cooking water. Add the agnolotti and the reserved water to the pan, stir until covered with oil and season with salt and ground black pepper.
8.
Serve the agnolotti on plates with the pumpkin and sage. Garnish with grated cheese.