Spinach Pasta Roulade with Mushroom Stuffing
Nutritional values
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 162.5 μg | (271 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 214 μg | (71 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 40.1 μg | (89 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 381 mg | (38 %) | ||
| Magnesium | 121 mg | (40 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 182 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 100 grams Spinach
- 160 grams Pastry flour
- 160 grams Whole wheat flour
- 4 eggs
- 4 Tbsps olive oil
- salt
- 500 grams shiitake mushrooms
- 2 shallots
- 1 stalk Leeks
- 1 garlic clove
- Black pepper
- 1 bunch parsley
- 250 grams Ricotta cheese
- 4 Tbsps grated Parmesan
- Pastry flour (for dusting)
Preparation steps
For the pasta dough: Trim the spinach, rinse then blanch in boiling salted water until wilted. Let cool slightly, squeeze out the excess water and purée.
Mix into the flour along with 3 eggs, 2 tablespoons oil and a pinch of salt. Knead until smooth and elastic, cover and let rest for 30 minutes.
For the filling: Wipe the mushrooms with a damp cloth and finely chop. Peel the shallots and dice finely. Trim the leek, rinse and thinly slice. Heat 2 tablespoons oil in a large saucepan and sweat the mushrooms, shallots and leek until softened. Peel and mince the garlic. Add to the pan, season with salt and pepper and then cover and let cool.
Rinse the parsley, shake dry and finely chop. Mix into the mushroom mixture along with the ricotta, Parmesan and remaining egg. Season with salt and pepper and set aside.
Roll out the pasta thinly on a floured work surface. Arrange on a clean linen cloth, spread the filling over the dough and roll up into a roulade in the cloth. Tie the ends with butcher's twine to seal.
Bring a large pot of salted water to a boil. Add the roulade, reduce the heat and simmer over medium heat for 30 minutes. Remove the roulade from the pan, carefully remove the cloth and cut into slices to serve.
