Ricotta and Herb Tortellini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 888 cal. | (42 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 232.5 μg | (388 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 774 mg | (19 %) | ||
| Calcium | 729 mg | (73 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 25.8 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 485 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 grams Spinach (frozen)
- 400 grams Pastry flour
- 4 eggs
- salt
- 1 Tbsp olive oil
- 1 Tbsp butter
- 300 grams Ricotta cheese (or dry semi-fat cottage cheese)
- 2 egg yolks
- 5 Tbsps parsley
- 100 grams freshly grated Parmesan
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 50 grams butter
- Sage
- 50 grams freshly grated Parmesan
Preparation steps
Step 1:
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.
Step 2:
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.
Step 3:
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.
Step 4:
In the center of each circle, place a spoonful of filling and shape dough into triangles or crescents. Press together firmly at the edges.
Step 5:
Wrap each pasta around the index finger and squeeze the ends firmly, so that a ring of pasta is made.
Step 6:
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.
Step 7:
Heat butter in a small pan, add sage leaves and cook briefly. Pour sage butter over tortellini and serve sprinkled with freshly grated Parmesan.
