Ricotta and Spinach Tortellini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 892 cal. | (42 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 217.7 μg | (363 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 159 μg | (53 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 754 mg | (19 %) | ||
| Calcium | 725 mg | (73 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 493 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 4 eggs
- For the filling
- 30 grams butter
- 200 grams cooked Spinach (finely chopped)
- 300 grams Ricotta cheese (or cottage cheese)
- 2 egg yolks
- 100 grams Parmesan (freshly grated)
- 3 Tbsps parsley (finely chopped)
- salt
- freshly ground Black pepper
- freshly grated Nutmeg
Preparation steps
For the dough: combine flour and eggs, knead unitl smooth dough forms, cover and let rest for 20 minutes. For the filling: heat butter in a pan and saute spinach. Cool and strain ricotta through a sieve into a pan. Combine with egg yolks, Parmesan and parsley. Season with salt, pepper and nutmeg. Divide dough into 2 parts and roll out on a lightly floured surface.
Cut out squares or circles abour 4-5 cm (approximately 2 inch) wide. Place filling into the center of each square or circle, fold dough into triangles or crescents. Press together firmly at the edges. Wrap each pastry around a finger and press the ends firmly to make rings.
Bring a large shallow pan with 3 liters (approximately 12 1/2 cups) of salted water to a boil and cook tortellini for a few minutes or until al dente. Remove from water with a slotted spoon, drain and place on a preheated plate. Melt butter in a small pan and brown sage leaves for a few seconds. Drizzle sage butter over tortellini and sprinkle with Parmesan. Serve.
