Ricotta Mortadella Dumplings with Spinach
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 7 min.
Ready in
Calories:
520
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 575.4 μg | (959 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 253 μg | (84 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 838 mg | (84 %) | ||
| Magnesium | 140 mg | (47 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 69 μg | (35 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 16.8 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- for garnish
- 60 grams Parmesan (planed or grated)
- For the dumplings
- 2 eggs
- 100 grams freshly grated Parmesan
- 60 grams crumbs white bread (without crusts)
- 300 grams Ricotta cheese
- 120 grams Semolina
- 50 grams Mortadella (diced)
- salt
- peppers
- Nutmeg
Preparation steps
1.
Rinse spinach and boil in salted water. Drain and chop about one-third of the spinach and set aside for the dumplings.
2.
For the dumplings, separate eggs and beat whites until stiff. Add parmesan, bread crumbs, ricotta, flour and Mortadella with chopped spinach to egg whites, mix well and season with salt, pepper and nutmeg. Let rest in refrigerator about 30 minutes.
3.
Bring a pot of salted water to a boil. Shape portions of dough into dumplings, place in boiling water and simmer gently. Peel and chop garlic and sauté in hot oil until translucent. Toss spinach with garlic and season with salt, pepper and nutmeg.
4.
Lift dumplings from water with a skimmer. To serve, arrange dumplings on plates with spinach and sprinkle with Parmesan.
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