Ricotta and Herb Tortellini

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Ricotta and Herb Tortellini
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Health Score:
7,8 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
894
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie894 kcal(43 %)
Protein43.55 g(44 %)
Fat43.92 g(38 %)
Carbohydrates82.41 g(55 %)
Sugar added0 g(0 %)
Roughage1.25 g(4 %)
Vitamin A970.76 mg(121,345 %)
Vitamin D2.1 μg(11 %)
Vitamin E6.25 mg(52 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.89 mg(81 %)
Niacin8.05 mg(67 %)
Vitamin B₆0.2 mg(14 %)
Folate160.13 μg(53 %)
Pantothenic acid0.68 mg(11 %)
Biotin6.37 μg(14 %)
Vitamin B₁₂2.05 μg(68 %)
Vitamin C19.94 mg(21 %)
Potassium728.44 mg(18 %)
Calcium736.75 mg(74 %)
Magnesium67.53 mg(23 %)
Iron6.12 mg(41 %)
Iodine66.58 μg(33 %)
Zinc2.49 mg(31 %)
Saturated fatty acids22.65 g
Cholesterol358.58 mg

Ingredients

for
4
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
How healthy are the main ingredients?
Ricotta cheeseSpinachParmesanParmesanparsleyolive oil

Preparation steps

1.

Step 1:

2.

Thaw spinach in a colander, drain and squeeze out liquid.

3.

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.

4.

Step 2:

5.

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.

6.

Step 3:

7.

Finely chop thawed spinach. Melt butter in a frying pan, sauté spinach and allow to cool.

8.

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.

9.

Step 4:

10.

In the center of each circle, place a spoonful of filling and shape dough into triangles or crescents. Press together firmly at the edges.

11.

Step 5:

12.

Wrap each pasta around the index finger and squeeze the ends firmly, so that a ring of pasta is made.

13.

Step 6:

14.

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.

15.

Remove with a slotted spoon, drain and arrange on warmed plates.

16.

Step 7:

17.

Heat butter in a small pan, add sage leaves and cook briefly. Pour sage butter over tortellini and serve sprinkled with freshly grated Parmesan.