Pasta Rolls with Porcini Mushrooms and Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,031 cal. | (49 %) | ||
| Protein | 50.57 g | (52 %) | ||
| Fat | 50.3 g | (43 %) | ||
| Carbohydrates | 94.48 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.13 g | (70 %) |
| Vitamin A | 360.66 mg | (45,083 %) | ||
| Vitamin D | 0.38 μg | (2 %) | ||
| Vitamin E | 1.14 mg | (10 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 5.09 mg | (42 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 46.24 μg | (15 %) | ||
| Pantothenic acid | 0.66 mg | (11 %) | ||
| Biotin | 4.96 μg | (11 %) | ||
| Vitamin B₁₂ | 0.37 μg | (12 %) | ||
| Vitamin C | 17.66 mg | (19 %) | ||
| Potassium | 302.82 mg | (8 %) | ||
| Calcium | 221.17 mg | (22 %) | ||
| Magnesium | 62.12 mg | (21 %) | ||
| Iron | 28.49 mg | (190 %) | ||
| Iodine | 15.26 μg | (8 %) | ||
| Zinc | 1.89 mg | (24 %) | ||
| Saturated fatty acids | 21.01 g | |||
| Cholesterol | 148.13 mg |
Ingredients
- Ingredients
- 8 sheets Lasagne noodle
- salt
- 500 grams Porcini mushroom
- 1 onion
- 3 Tbsps butter
- 2 Tbsps Pastry flour
- 100 milliliters dry white wine
- 200 milliliters Whipped cream
- 100 grams Ricotta cheese
- 1 egg yolk
- 1 Tbsp finely chopped thyme
- 1 Tbsp breadcrumbs
- freshly ground peppers
- 1 handful Baby chard
- 2 handfuls parsley
- 1 fresh garlic clove
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- 2 Tbsps freshly grated Parmesan
Preparation steps
Cook the pasta in boiling salted water until al dente.
Clean the mushrooms and dice finely. Peel the onion and dice very finely. Sauté the mushrooms in a hot pan in 1 tablespoon butter. Roast until the resulting liquid is evaporated again. Put in a bowl. Sweat the onion in the pan in 1 tablespoon butter until translucent. Sprinkle with the flour, sauté and pour in the wine. Let boil down and pour in the cream. Simmer about 5 minutes until creamy. Remove from the heat and let cool slightly. Mix the well drained ricotta, the yolk, the thyme and the crumbs into the mushrooms. Season with salt and pepper. The mixture should not be too soft and malleable; add crumbs as needed.
Preheat the oven to 100°C (approximately 210°F).
Take the pasta out of the water and drain well. Put 2-3 tablespoons of the mushroom mixture on a narrow side of each noodle. Roll the noodles, cut each carefully in half diagonally and place with the seam side down in a buttered baking dish. Cover with the remaining butter in small pieces and let bake about 10 minutes in hot oven.
For the pesto, rinse the baby chard and parsley, shake dry, put aside some parsley leaves for garnish and puree the rest finely with the chard, the peeled garlic, lemon juice and oil. Mix in the Parmesan and season with salt and pepper.
Pour pesto on plate, top with pasta rolls and serve garnished with the remaining parsley.
