Ricotta and Herb Tortellini
(Percentage of daily recommendation)
|Calorie||894 kcal||(43 %)|
|Protein||43.55 g||(44 %)|
|Fat||43.92 g||(38 %)|
|Carbohydrates||82.41 g||(55 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.25 g||(4 %)|
|Vitamin A||970.76 mg||(121,345 %)|
|Vitamin D||2.1 μg||(11 %)|
|Vitamin E||6.25 mg||(52 %)|
|Vitamin B₁||0.38 mg||(38 %)|
|Vitamin B₂||0.89 mg||(81 %)|
|Niacin||8.05 mg||(67 %)|
|Vitamin B₆||0.2 mg||(14 %)|
|Folate||160.13 μg||(53 %)|
|Pantothenic acid||0.68 mg||(11 %)|
|Biotin||6.37 μg||(14 %)|
|Vitamin B₁₂||2.05 μg||(68 %)|
|Vitamin C||19.94 mg||(21 %)|
|Potassium||728.44 mg||(18 %)|
|Calcium||736.75 mg||(74 %)|
|Magnesium||67.53 mg||(23 %)|
|Iron||6.12 mg||(41 %)|
|Iodine||66.58 μg||(33 %)|
|Zinc||2.49 mg||(31 %)|
|Saturated fatty acids||22.65 g|
Thaw spinach in a colander, drain and squeeze out liquid.
Pile flour on a work surface, make a well in the center, add eggs and olive oil and knead by hand until smooth. As required, add 1-2 tablespoons lukewarm water. Shape dough into a ball and let rest for 30 minutes.
Roll out dough on lightly floured surface very thin (or through a pasta machine). With a glass of 6 cm (approximately 2 1/3 inch) diameter, cut out circles, place on a floured tea towel and allow to dry.
Finely chop thawed spinach. Melt butter in a frying pan, sauté spinach and allow to cool.
Push ricotta through a sieve and thoroughly mix with egg yolks. Rinse parsley and chop finely. Combine parmesan, parsley and spinach with ricotta and season with salt, pepper and nutmeg.
In the center of each circle, place a spoonful of filling and shape dough into triangles or crescents. Press together firmly at the edges.
Wrap each pasta around the index finger and squeeze the ends firmly, so that a ring of pasta is made.
Bring a large shallow pan with 3 liters (approximately 12 1/2 cups) of water to a boil and cook tortellini in portions for a few minutes (approximately 4-6 minutes) until al dente.
Remove with a slotted spoon, drain and arrange on warmed plates.
Heat butter in a small pan, add sage leaves and cook briefly. Pour sage butter over tortellini and serve sprinkled with freshly grated Parmesan.