Meat-Filled Tortellini with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 703 cal. | (33 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 988 mg | (25 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 277 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the dough
- 200 grams Pastry flour (plus more for the work surface)
- 100 grams Semolina flour
- 3 eggs
- 2 Tbsps olive oil
- salt
- For the filling
- 350 grams mixed Ground meat
- 1 tsp sharp Mustard
- 1 egg
- 1 Tbsp freshly chopped Basil
- 1 tsp ground paprika
- also
- 1 egg white
Preparation steps
For the dough: Combine the flour and semolina on the work surface and make a well in the center. Beat the eggs, olive oil and a pinch of salt into it. With your hands knead into a smooth, elastic dough that no longer sticks to the work surface. If necessary add a little more flour. Wrap in plastic wrap and refrigerate 30 minutes.
For the filling: Peel and finely chop the garlic. Place in a bowl with the ground beef, mustard, egg, basil and paprika, season with salt and pepper and mix well.
Divide the dough into pieces, roll out thinly on a floured surface and cut out circles 6 cm (approximately 2 1/2-inches) in diameter. Put 1 teaspoon of the filling in the center. Brush the edges with egg white, fold into a semi-circle and press the edges firmly. Pull the ends in over the fingers, flip the tortellini over and squeeze to seal the ends.
For the sauce: Peel the onion and garlic and chop finely. Rinse, remove the strings and thinly slice the celery. Peel the carrot and grate coarsely.
Heat 2 tablespoons oil in a saucepan and saute the onion and garlic until soft. Add the tomatoes, carrots and celery and simmer 15 minutes, stirring occasionally. Add a pinch of sugar and season with salt and pepper.
Rinse the basil, shake dry and pluck off the leaves. Cut half into strips.
Bring a large pot of salted water to a boil. Working in batches, cook the tortellini until they bob to the surface and are cooked through, about 5 minutes. Remove with a slotted spoon and drain well. Toss with the sauce, stir in Parmesan cheese and chopped basil and serve garnished with the remaining basil leaves.
