Spinach and Ricotta Tortellini with Mushroom Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 945 cal. | (45 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 6 μg | (30 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 102.8 μg | (171 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 48 μg | (107 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 1,278 mg | (32 %) | ||
| Calcium | 553 mg | (55 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 80 μg | (40 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 28.6 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 368 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the tortellini
- 350 grams Pastry flour
- salt
- 3 eggs
- 2 Tbsps olive oil
- 75 grams Spinach (frozen)
- 250 grams Ricotta cheese
- 50 grams grated Parmesan
- 1 egg yolk
- salt
- freshly ground peppers
- Pastry flour (for dusting)
- For the mushroom sauce
- 2 scallions
- 1 garlic clove
- 1 Tbsp butter
- 700 grams mixed Mushrooms
- 100 milliliters dry white wine
- 300 milliliters Whipped cream
- 1 tsp lemon zest (organic)
- 40 grams Parmesan (shaved)
Preparation steps
For the tortellini dough: Combine the flour with a pinch of salt, make a well in the center and fill with the lightly beaten eggs, oil and 2-3 tablespoons cold water. Mix until smooth then knead into a ball, cover with plastic wrap and let rest for about 30 minutes.
For the filling: Thaw the spinach, squeeze out excess moisture and chop finely. Push the ricotta through a sieve and mix with the spinach, Parmesan and egg yolk. Season with salt and pepper.
On a floured work surface (or with a pasta machine), roll out the dough thinly. Cut out 6 cm (2 1/3 inch) circles, place 1 teaspoon filling in the center the circles, brush the edges with water, fold over into half-moons and squeeze the edges firmly to seal. Pinch the corners together to shape into tortellini and let rest on a floured work surface.
For the mushroom sauce: Rinse the scallions, trim and cut diagonally into rings. Peel the garlic and finely dice. Sweat the scallions and garlic in butter until softened. Add the sliced mushrooms and sauté for 5-7 minutes. Deglaze with the wine and cream, bring to a boil and season with salt and pepper. Stir in the lemon zest.
Cook the tortellini in gently boiling salted water for 4-5 minutes, until they float to the surface. Remove with a slotted spoon and drain. Transfer to serving plates, drizzle with the sauce and serve sprinkled with freshly shaved Parmesan.
