Ricotta and Herb Tortellini

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Ricotta and Herb Tortellini
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Health Score:
Health Score
7,7 / 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
Author of this recipe:

Ingredients

for
4
Ingredients
200 grams
Spinach (frozen)
400 grams
4
1 tablespoon
1 tablespoon
300 grams
Ricotta cheese (or dry semi-fat cottage cheese)
2
5 tablespoons
100 grams
freshly grated Parmesan
freshly ground Pepper
freshly grated Nutmeg
50 grams
50 grams
freshly grated Parmesan

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.