Italian Tortellini in Broth

0
Average: 0 (0 votes)
(0 votes)
Italian Tortellini in Broth
share Share
print
bookmark_border Copy URL
Health Score:
7,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 26 min.
Ready in
Calories:
597
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie597 kcal(28 %)
Protein35.17 g(36 %)
Fat23.81 g(21 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage0 g(0 %)
Vitamin A224.76 mg(28,095 %)
Vitamin D1.69 μg(8 %)
Vitamin E3.57 mg(30 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.62 mg(56 %)
Niacin6.84 mg(57 %)
Vitamin B₆0.16 mg(11 %)
Folate39.58 μg(13 %)
Pantothenic acid0.59 mg(10 %)
Biotin4.49 μg(10 %)
Vitamin B₁₂1.41 μg(47 %)
Vitamin C0 mg(0 %)
Potassium402.92 mg(10 %)
Calcium304.96 mg(30 %)
Magnesium18.07 mg(6 %)
Iron3.38 mg(23 %)
Iodine50.58 μg(25 %)
Zinc1.58 mg(20 %)
Saturated fatty acids8.94 g
Cholesterol223.09 mg

Ingredients

for
4
For the Dough
300 grams
3
2 tablespoons
Pastry flour (for work surface)
For the Filling
100 grams
Ham (smoked, air-dried, such as prosciutto)
250 grams
40 grams
grated Parmesan
1
1
800 milliliters
Parsley (for garnish)

Preparation steps

1.

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.
 

2.

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.

3.

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.

4.

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.

5.

To serve, ladle the broth and tortellini into a soup plate and garnish with parsley.