Green Pasta Parcels

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Green Pasta Parcels
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Health Score:
8,9 / 10
1 hr 30 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie866 kcal(41 %)
Protein55.97 g(57 %)
Fat33.15 g(29 %)
Carbohydrates105.82 g(71 %)
Sugar added0 g(0 %)
Roughage30.25 g(101 %)
Vitamin A13,121 mg(1,640,125 %)
Vitamin D2.04 μg(10 %)
Vitamin E31.68 mg(264 %)
Vitamin B₁1.63 mg(163 %)
Vitamin B₂3.23 mg(294 %)
Niacin25.68 mg(214 %)
Vitamin B₆2.74 mg(196 %)
Folate2,802.37 μg(934 %)
Pantothenic acid1.49 mg(25 %)
Biotin3.69 μg(8 %)
Vitamin B₁₂1.05 μg(35 %)
Vitamin C385.43 mg(406 %)
Potassium7,760.03 mg(194 %)
Calcium1,504.53 mg(150 %)
Magnesium1,100.34 mg(367 %)
Iron40.36 mg(269 %)
Iodine73.45 μg(37 %)
Zinc8.25 mg(103 %)
Saturated fatty acids17.17 g
Cholesterol191.69 mg


For the pasta dough
3.333 cups all-purpose flour
4 eggs
12 cups Spinach (wilted, squeezed dry and cooled)
For the filling
3 tablespoons butter
½ onion (peeled and finely chopped)
1 clove garlic (finely chopped)
12 cups Spinach
½ teaspoon Nutmeg (freshly grated)
½ cup Ricotta cheese
2 tablespoons Parmesan (grated)
1 tablespoon flat-leaf parsley (finely chopped)
To serve
1 cup double cream
2 tablespoons Parmesan (grated)
½ bunch Chives (chopped, plus a few whole lengths to garnish)
How healthy are the main ingredients?
SpinachRicotta cheeseParmesanChivesgarlicparsley

Preparation steps

Make the pasta dough: put all of the ingredients in a food processor and blitz until it forms a ball of dough. Remove the dough and knead with your hands for 5 minutes or so until smooth and elastic. Cover with clingfilm and rest for 30 minutes in the refrigerator.
Meanwhile make the filling: heat the butter in a pan and sweat the onion and garlic without colouring. Add the spinach, wilt down then add the nutmeg. Tip into a sieve and press down with a wooden spoon to extract as much moisture as possible, then chop finely. Stir in the ricotta, Parmesan and parsley and season. Leave to cool.
Remove the pasta from the fridge. Using a pasta machine, roll out the dough into one thin, even sheet. Cut into 10 cm circles. Lay on a floured surface and place a teaspoon of filling in the middle of each square. Moisten the edges with a little water then fold in half and press the edges to seal. Bring the two corners together and pinch tightly to form the classic tortellini shape. Transfer to a flour-dusted tray, covered with a damp cloth when done. They will keep for about 3 hours like this.
To cook, bring a large pan of salted water to the boil and cook for 3-4 minutes. Remove carefully with a slotted spoon and drain on kitchen paper.
Gently warm the cream, then season and stir in the parmesan and chives. Divide the tortellini between warm serving plates, spoon over the cream and serve, garnished with a few strands of chive.