Pasta Parcels with Porcini Mushrooms and Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 863 cal. | (41 %) | ||
| Protein | 45.8 g | (47 %) | ||
| Fat | 31.84 g | (27 %) | ||
| Carbohydrates | 100.4 g | (67 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.02 g | (50 %) |
| Vitamin A | 1,473.02 mg | (184,128 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 7.46 mg | (62 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.68 mg | (62 %) | ||
| Niacin | 4.48 mg | (37 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 279.46 μg | (93 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Biotin | 0.12 μg | (0 %) | ||
| Vitamin B₁₂ | 1.24 μg | (41 %) | ||
| Vitamin C | 38.01 mg | (40 %) | ||
| Potassium | 944.97 mg | (24 %) | ||
| Calcium | 331.67 mg | (33 %) | ||
| Magnesium | 103.79 mg | (35 %) | ||
| Iron | 21.8 mg | (145 %) | ||
| Iodine | 55.3 μg | (28 %) | ||
| Zinc | 0.95 mg | (12 %) | ||
| Saturated fatty acids | 16.12 g | |||
| Cholesterol | 215.2 mg |
Ingredients
- For the pasta
- 200 grams Pastry flour
- 100 grams double strength Pastry flour
- 3 eggs
- salt
- 4 Tbsps soft butter
- For the filling
- 500 grams Spinach
- salt
- 300 grams Porcini mushroom
- 2 garlic cloves
- 2 Tbsps butter
- 1 egg
- 1 Tbsp Orange zest
- 4 Tbsps freshly grated Parmesan
- 3 Tbsps Crème fraiche
- Nutmeg
- double strength Pastry flour (for working)
Preparation steps
For the pasta, combine both types of flour with the eggs, 1/2 teaspoon of salt and 1 tablespoon of softened butter in a bowl. Knead into a smooth dough and leave to rest for about 30 minutes, covered.
For the filling, rinse and trim the spinach and blanch in salted water. Rinse cold, drain and chop coarsely.
Trim and finely chop the mushrooms. Peel the garlic, chop finely and sauté with the mushrooms in some butter.
Transfer to a bowl along with the spinach, the egg, the orange zest, the Parmesan and the crème fraîche and mix well. Season with salt and nutmeg.
For the pasta, roll out the dough thinly on a floured surface or with a pasta machine. Cut into strips about 10 cm wide (approximately 4 inches) with a pastry wheel.
Place tablespoons of the filling in the center, with a distance of about 5 cm between them (approximately 2 inches) and bring the edges over the top. Press well around the filling and divide up with the pastry wheel. Press the edges again and leave to stand on a slightly floured plate until all are ready.
Cook in salted water, over low heat, for about 12 minutes until done.
Toss again briefly in a pan with some butter before serving.
