Mushroom Pasta Parcels
(0 votes)
(0 votes)
Health Score:
7,7 / 10
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)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- For the dough
- 2 cups all-purpose flour
- 3 eggs
- 2 tablespoons olive oil
- For the filling
- 1 shallot (finely chopped)
- 1 garlic (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 (grated)
- Plus
- all-purpose flour (for the work surface)
- 0.333 cup butter
- ½ bunch parsley (chopped)
- Parmesan (grated)
How healthy are the main ingredients?
Porcini mushroomRicotta cheeseolive oilParmesanparsleyrosemaryPreparation 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.
