Green Pasta Parcels
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
508
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 319.6 μg | (533 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 701 mg | (18 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 200 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the pasta dough
- 3.333 cups all-purpose flour
- 4 eggs
- 12 cups Spinach (wilted, squeezed dry and cooled)
- For the filling
- 3 Tbsps butter
- ½ onion (peeled and finely chopped)
- 1 clove garlic cloves (finely chopped)
- 12 cups Spinach
- ½ tsp Nutmeg (freshly grated)
- ½ cup Ricotta cheese
- 2 Tbsps Parmesan (grated)
- 1 Tbsp flat-leaf parsley (finely chopped)
Preparation steps
1.
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.
2.
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.
3.
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.
4.
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.
5.
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.
