Parsley Stuffed Tortellini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 950 cal. | (45 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 124 μg | (207 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 633 mg | (16 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 282 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 450 grams Pastry flour
- 4 eggs
- salt
- 5 Tbsps olive oil
- For the filling
- 1 small onion
- 2 garlic cloves
- 4 bunches parsley
- 50 grams chopped Hazelnuts
- 50 grams Parmesan
- 100 grams cream cheese
- 2 Tbsps breadcrumbs
- 1 tsp lemon juice
- freshly ground peppers
- 1 egg white
- Pastry flour (for rolling)
- 4 Tbsps butter
Preparation steps
For the dough, heap the sifted flour on a pastry board and make a well in the middle.
Whisk the eggs in a bowl, whisk, add salt, pour in the olive oil and gradually mix in the flour from the edges using fingers.
Knead the dough well until smooth and elastic. Wrap in a damp blanket at let rest for 30 minutes.
For the filling, peel the onion and chop finely. Peel the garlic and squeeze through a press. Rinse the parsley, shake dry, pluck off the leaves and chop.
Mix together the onion, garlic, hazelnuts, up to 1 tablespoon of parsley, the cream cheese, parmesan cheese and bread crumbs. Season with lemon juice, salt and pepper to taste.
Roll out the dough as thinly as possible on a floured surface. Cut circles with wavy edges of about 7–8 cm (approximately 3 inches). Set 1 tablespoon of the filling on top of each circle, brush the edges with the slightly beaten egg whites and fold the circles to form crescents. Press the border around the fillings together tightly with a fork.
Bring a large pot of salted water to a boil. Slide the tortelli in, cook for 3–4 minutes, then lift out with a slotted spoon. Keep warm. Melt the butter melt in a pan, add the parsley and add tortellini briefly. Remove from heat, arrange on plates and serve.
