Ricotta and Spinach Tortellini

0
Average: 0 (0 votes)
(0 votes)
Ricotta and Spinach Tortellini
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
891
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie891 kcal(42 %)
Protein43.53 g(44 %)
Fat43.61 g(38 %)
Carbohydrates82.3 g(55 %)
Sugar added0 g(0 %)
Roughage1.19 g(4 %)
Vitamin A983.37 mg(122,921 %)
Vitamin D2.1 μg(11 %)
Vitamin E6.33 mg(53 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.89 mg(81 %)
Niacin8.02 mg(67 %)
Vitamin B₆0.2 mg(14 %)
Folate157.55 μg(53 %)
Pantothenic acid0.68 mg(11 %)
Biotin6.37 μg(14 %)
Vitamin B₁₂2.06 μg(69 %)
Vitamin C17.58 mg(19 %)
Potassium720.18 mg(18 %)
Calcium737.06 mg(74 %)
Magnesium66.8 mg(22 %)
Iron6.03 mg(40 %)
Iodine66.58 μg(33 %)
Zinc2.48 mg(31 %)
Saturated fatty acids24.18 g
Cholesterol367.07 mg
Author of this recipe:

Ingredients

for
4
For the dough
400 grams
4
For the filling
30 grams
200 grams
cooked Spinach (finely chopped)
300 grams
Ricotta cheese (or cottage cheese)
2
100 grams
Parmesan (freshly grated)
3 tablespoons
Parsley (finely chopped)
freshly ground black pepper
freshly grated Nutmeg
In addition
30 grams
Salt (for 3 liters of water)
50 grams
50 grams
Parmesan (freshly grated)

Preparation steps

1.

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.

2.

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. 

3.

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.