Pasta Filled with Broccoli
Nutritional values
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 234.2 μg | (390 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 703 mg | (18 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pasta
- 400 grams Pastry flour
- 4 eggs
- 1 Tbsp olive oil (cold pressed)
- salt
- For the filling
- 1 Broccoli (medium-sized)
- salt
- 1 garlic clove
- olive oil (cold pressed)
- 350 grams Ricotta cheese
- salt
- freshly ground peppers
- 1 tsp Red pepper flakes
Preparation steps
Pour flour on the work surface and make a well in the middle. Beat eggs in a bowl, sprinkle with salt, add oil and pour into well. Mix flour from the edge over eggs. Knead thoroughly. Shape pasta dough into a ball, wrap in foil and let rest for about 30 minutes.
For the filling, rinse broccoli, trim, cut into florets and blanch for 6-7 minutes in a pot of hot salted water (broccoli should be rather soft). Drain broccoli and mash with a fork in a bowl. Add ricotta, salt, pepper and red pepper flakes. Peel garlic, press with a garlic press and mix everything together.
Divide pasta dough into two portions, roll out on the floured work surface to form rectangles, spread half of filling over the rectangle and roll up. Follow the same process with the second half of pasta. Wrap pasta rolls firmly in oiled plastic wrap and then wrap in aluminum foil. Add wrapped pasta rolls to a large pot with salted water, reduce heat and simmer for about 30 minutes.
Remove pasta rolls from the pot, pat dry, unwrap and cut into slices. Arrange pasta slices on plates and serve drizzled with olive oil. Or, if desired, with melted butter.
