Italian Tortellini in Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 414 mg | (10 %) | ||
| Calcium | 309 mg | (31 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the Dough
- 300 grams Pastry flour
- salt
- 3 eggs
- 2 Tbsps olive oil
- Pastry flour (for work surface)
- For the Filling
- 100 grams ham (smoked, air-dried, such as prosciutto)
- 250 grams Ricotta cheese
- 40 grams grated Parmesan
- 1 egg yolk
- salt
- peppers
- 1 egg white
- 800 milliliters Beef broth
- parsley (for garnish)
Preparation steps
To make the pasta dough: Mound the flour on a work surface, and make a well in the center. In a bowl, whisk the eggs with the salt and olive oil and pour into the well. Work the flour into the egg mixture and knead by hand until the dough is smooth and elastic. Cover the dough with a barely dampened cloth and let it rest for 30 minutes.
For the filling: Chop the ham very fine. Purée the ricotta through a sieve into a bowl and mix in the ham, Parmesan cheese, and the egg yolk. Season with salt and pepper.
Roll the pasta dough into thin sheets by hand or in a pasta machine. Cut the dough into squares about 6 x 6 cm (2 1/2 x 2 1/2 inches).
Spoon approximately 1 teaspoon of the filling put on the center of each square. Brush the edges lightly with beaten egg white, fold into a triangle, and press the edges together firmly. Fold the two opposite corners around your finger, and pinch to seal. Pull up the third corner to shape the tortellini.
Bring the broth to a boil and add the tortellini. Let the tortellini cook 5 to 6 minutes. Season the broth with salt and pepper.
To serve, ladle the broth and tortellini into a soup plate and garnish with parsley.
