Spinach and Ricotta Tortellini with Mushroom Sauce

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Spinach and Ricotta Tortellini with Mushroom Sauce
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Health Score:
7,6 / 10
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
953
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie953 kcal(45 %)
Protein38.21 g(39 %)
Fat52.97 g(46 %)
Carbohydrates81.77 g(55 %)
Sugar added0 g(0 %)
Roughage1.73 g(6 %)
Vitamin A672.28 mg(84,035 %)
Vitamin D2.19 μg(11 %)
Vitamin E4.74 mg(40 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂1.6 mg(145 %)
Niacin14.44 mg(120 %)
Vitamin B₆0.34 mg(24 %)
Folate128.43 μg(43 %)
Pantothenic acid3.24 mg(54 %)
Biotin5.26 μg(12 %)
Vitamin B₁₂1.75 μg(58 %)
Vitamin C8.01 mg(8 %)
Potassium1,358.16 mg(34 %)
Calcium572.87 mg(57 %)
Magnesium57.36 mg(19 %)
Iron5.15 mg(34 %)
Iodine58.69 μg(29 %)
Zinc3.76 mg(47 %)
Saturated fatty acids27.41 g
Cholesterol307.92 mg

Ingredients

for
4
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

1.

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.

2.

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.

3.

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.

4.

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.

5.

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.