Spinach Pasta Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 967 cal. | (46 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 688.8 μg | (1,148 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 13.6 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 402 μg | (134 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 40.6 μg | (90 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 130 mg | (137 %) | ||
| Potassium | 1,931 mg | (48 %) | ||
| Calcium | 764 mg | (76 %) | ||
| Magnesium | 181 mg | (60 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 130 μg | (65 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 30.3 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 410 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the pasta
- 300 grams Pastry flour
- 1 pinch salt
- 2 Tbsps water
- 2 eggs
- 50 grams melted butter
- ⅛ l Vegetable broth
- 1 egg yolk
- 1 egg white
- For the filling
- 700 grams Spinach
- 3 garlic cloves
- 1 Tbsp olive oil
- salt
- freshly ground pepper
- Nutmeg
- 400 grams Feta
- 2 eggs
- For the tomato sauce:
- 1 lg can puree Tomatoes
- 1 shallot
- 2 garlic cloves
- salt
- freshly ground pepper
- 2 Tbsps olive oil
- 2 Tbsps Tomato paste
- ½ tsp sugar
- 1 tsp dried Basil
- for garnish
- 80 grams Parmesan (grated)
Preparation steps
Place flour in a mound on a table with a pinch of salt. Make a well in the middle of the mound. Place the eggs and water into the well. Gradually incorporate the flour into the water and eggs with a fork. Once most of the flour is incorporated, put the fork down and knead by hand until the dough is smooth. Form dough into a ball, brush with oil and cover with plastic. Let rest for about 30 minutes.
For the filling: Rinse spinach, and blanch in boiling salted water. Drain and squeeze out excess water. Finely chop.
Peel garlic and chop finely. Fry in hot olive oil. Separate spinach and briefly sauté. Season with salt, pepper, and nutmeg. Place spinach in a large bowl and mix with crumbled feta cheese and eggs.
Thinly roll out the pasta on a floured board. Cut into 10 cm (approximately 4 inches) wide strips. Sprinkle the filling onto the strip. Roll up and brush the outside edge with egg white to seal. Brush melted butter in a baking dish and place rolls, standing up, in baking dish. Brush the egg yolk around the outside of the roll. Pour a small amount of vegetable broth into the dish. Bake in a preheated oven at 160°C (approximately 325°F) for about 30 minutes. Pour vegetable broth little by little, as needed.
For the tomato sauce: Peel and finely chop the shallot and garlic. Sweat in a pan with olive oil and tomato puree. Add tomato paste, salt, sugar, basil, and pepper. Simmer gently for about 20 minutes.
To serve: Pour the tomato sauce on a warm plate and put the finished pasta rolls onto it.
