Mushroom Pasta Parcels

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Mushroom Pasta Parcels
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
980
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie980 kcal(47 %)
Protein51.65 g(53 %)
Fat42.35 g(37 %)
Carbohydrates95.78 g(64 %)
Sugar added0 g(0 %)
Roughage14.83 g(49 %)
Vitamin A424.72 mg(53,090 %)
Vitamin D2.19 μg(11 %)
Vitamin E5.71 mg(48 %)
Vitamin B₁0.51 mg(51 %)
Vitamin B₂0.76 mg(69 %)
Niacin7.08 mg(59 %)
Vitamin B₆0.09 mg(6 %)
Folate171.57 μg(57 %)
Pantothenic acid0.52 mg(9 %)
Biotin3.12 μg(7 %)
Vitamin B₁₂1.62 μg(54 %)
Vitamin C5.78 mg(6 %)
Potassium194.46 mg(5 %)
Calcium269.67 mg(27 %)
Magnesium27.9 mg(9 %)
Iron22.39 mg(149 %)
Iodine60 μg(30 %)
Zinc1.59 mg(20 %)
Saturated fatty acids19.56 g
Cholesterol260.83 mg
Author of this recipe:

Ingredients

for
4
For the dough
2 cups
3
2 tablespoons
For the filling
1
shallot (finely chopped)
1
Garlic clove (finely chopped)
2 ½ cups
fresh Porcini mushroom (finely chopped)
½ teaspoon
fresh rosemary (chopped)
½ teaspoon
fresh thyme (chopped)
1.333 cups
1
2 tablespoons
fresh Parmesan cheese (grated)
Plus
All purpose flour (for the work surface)
0.333 cup
½ bunch
parsley (chopped)
How healthy are the main ingredients?
eggolive oilshallotolive oilPorcini mushroomrosemary

Preparation steps

1.
To make the dough mix together all the ingredients and knead well. If it is too dry add a little cold water. Cover and leave to rest for around 30 min.
2.
Fry the shallot and the garlic in hot oil. Add the mushrooms and fry until the liquid has fully evaporated. Stir in the herbs, season with salt and ground black pepper and remove from the heat. Leave to cool, then stir in the ricotta, egg and the Parmesan and season to taste.
3.
Roll out the dough on a floured work surface and cut out circle approx. 7 cm ?. Place a tsp of the filling onto each circle and fold in half pinching the edges together firmly. Bring the points of the semi-circles together to form little hats.
4.
Bring a pot of salt water to the boil and simmer the pelmeni on a medium-low heat for around 5 min.
5.
Melt the butter in a pan and quickly fry the pelmeni and the parsley. Arrange on plate and serve garnished with grated Parmesan.