Spinach and Bacon Filled Pasta in Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 39.96 g | (41 %) | ||
| Fat | 32.71 g | (28 %) | ||
| Carbohydrates | 71.38 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.13 g | (10 %) |
| Vitamin A | 1,274.8 mg | (159,350 %) | ||
| Vitamin D | 2.18 μg | (11 %) | ||
| Vitamin E | 5.52 mg | (46 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.66 mg | (60 %) | ||
| Niacin | 11.57 mg | (96 %) | ||
| Vitamin B₆ | 0.51 mg | (36 %) | ||
| Folate | 128.95 μg | (43 %) | ||
| Pantothenic acid | 1.05 mg | (18 %) | ||
| Biotin | 3.29 μg | (7 %) | ||
| Vitamin B₁₂ | 2.16 μg | (72 %) | ||
| Vitamin C | 20.27 mg | (21 %) | ||
| Potassium | 771.48 mg | (19 %) | ||
| Calcium | 134.33 mg | (13 %) | ||
| Magnesium | 57.24 mg | (19 %) | ||
| Iron | 4.94 mg | (33 %) | ||
| Iodine | 55.05 μg | (28 %) | ||
| Zinc | 2.61 mg | (33 %) | ||
| Saturated fatty acids | 12.46 g | |||
| Cholesterol | 255.16 mg |
Ingredients
- For the pasta dough
- 300 grams Pastry flour
- salt
- 3 eggs
- 2 Tbsps water
- For the filling
- 125 grams Bacon (finely diced)
- Smoked bacon
- 1 onion
- 150 grams baby Spinach
- 20 grams butter
- 300 grams Ground meat
- 1 egg
- 1 Tbsp parsley
- salt
- freshly ground peppers
- 2 large carrots
- 20 grams clarified butter
- 1 l Beef broth
- 1 onion
Preparation steps
For the pasta dough: Combine all ingredients with a pinch of salt and knead until smooth. Shape into a ball, cover with a damp towel and let rest for about 20 minutes.
For the filling: Dice the bacon and peeled onion. Rinse the spinach, blanch until wilted, drain, squeeze out the excess moisture and chop finely.
Melt the butter in a large frying pan and sauté the onion and bacon until the onion is translucent. Add the spinach, sauté briefly and then let cool.
Add the ground meat to the spinach mixture along with the egg and parsley and mix until combined. Season with salt and pepper.
Divide the pasta dough into 2 portions and roll out thinly. Place small mounds of filling, each around 1/2 teaspoon, along 1 portion of dough and top with the second portion of dough. Squeeze out the excess air around the mounds to seal and cut out with a pastry wheel.
Peel the carrots and dice. Bring to a boil with the broth.
Add the pasta to the boiling broth, reduce the heat and simmer for about 10-15 minutes.
Cut the peeled onion into rings and sauté in the butter until golden brown.
Distribute the pasta, broth and carrots among 4 serving bowls and sprinkle with the fried onions.
