Mushroom Pasta Parcels

Name: Mushroom Pasta Parcels
Total time: 1 h 10 min
Yield: 4
Cuisine: Russian
Ingredients: 2 cups All purpose flour; 3 eggs; 2 tablespoons olive oil; 1 shallot (finely chopped); 1 Garlic clove (finely chopped); olive oil; 2.5 cups fresh Porcini mushroom (finely chopped); 0.5 teaspoon fresh rosemary (chopped); 0.5 teaspoon fresh thyme (chopped); 1.333 cups Ricotta cheese; 1 egg; 2 tablespoons fresh Parmesan cheese (grated); All purpose flour (for the work surface); 0.333 cup butter; 0.5 bunch parsley (chopped); Parmesan cheese (grated)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 1 hr 10 min.

Ready in

Calories:

980

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	980 kcal	(47 %)
Protein	51.65 g	(53 %)
Fat	42.35 g	(37 %)
Carbohydrates	95.78 g	(64 %)
Sugar added	0 g	(0 %)
Roughage	14.83 g	(49 %)

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more nutritional values

Vitamin A	424.72 mg	(53,090 %)
Vitamin D	2.19 μg	(11 %)
Vitamin E	5.71 mg	(48 %)
Vitamin B₁	0.51 mg	(51 %)
Vitamin B₂	0.76 mg	(69 %)
Niacin	7.08 mg	(59 %)
Vitamin B₆	0.09 mg	(6 %)
Folate	171.57 μg	(57 %)
Pantothenic acid	0.52 mg	(9 %)
Biotin	3.12 μg	(7 %)
Vitamin B₁₂	1.62 μg	(54 %)
Vitamin C	5.78 mg	(6 %)
Potassium	194.46 mg	(5 %)
Calcium	269.67 mg	(27 %)
Magnesium	27.9 mg	(9 %)
Iron	22.39 mg	(149 %)
Iodine	60 μg	(30 %)
Zinc	1.59 mg	(20 %)
Saturated fatty acids	19.56 g
Cholesterol	260.83 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the dough: 2 cups
All purpose flour; 3
eggs; 2 tablespoons
olive oil

For the filling: 1
shallot (finely chopped); 1
Garlic clove (finely chopped); olive oil; 2 ½ cups
fresh Porcini mushroom (finely chopped); ½ teaspoon
fresh rosemary (chopped); ½ teaspoon
fresh thyme (chopped); 1.333 cups
Ricotta cheese; 1
egg; 2 tablespoons
fresh Parmesan cheese (grated)

Plus: All purpose flour (for the work surface); 0.333 cup
butter; ½ bunch
parsley (chopped); Parmesan cheese (grated)

How healthy are the main ingredients?

egg olive oil shallot olive oil Porcini mushroom rosemary

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Preparation steps

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.

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.

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.

Bring a pot of salt water to the boil and simmer the pelmeni on a medium-low heat for around 5 min.

Melt the butter in a pan and quickly fry the pelmeni and the parsley. Arrange on plate and serve garnished with grated Parmesan.