Spinach Ricotta Tortellini

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Spinach Ricotta Tortellini
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Health Score:
7,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
Calories:
1012
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,012 kcal(48 %)
Protein40.98 g(42 %)
Fat50.03 g(43 %)
Carbohydrates100.26 g(67 %)
Sugar added0 g(0 %)
Roughage0.73 g(2 %)
Vitamin A1,101.77 mg(137,721 %)
Vitamin D2.44 μg(12 %)
Vitamin E6.99 mg(58 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.86 mg(78 %)
Niacin6.58 mg(55 %)
Vitamin B₆0.07 mg(5 %)
Folate63.46 μg(21 %)
Pantothenic acid0.44 mg(7 %)
Biotin4.87 μg(11 %)
Vitamin B₁₂2.01 μg(67 %)
Vitamin C0.95 mg(1 %)
Potassium508.53 mg(13 %)
Calcium501.41 mg(50 %)
Magnesium21.34 mg(7 %)
Iron6.55 mg(44 %)
Iodine76.98 μg(38 %)
Zinc1.55 mg(19 %)
Saturated fatty acids26.24 g
Cholesterol360.31 mg

Ingredients

for
6
For the pasta
500 grams Pastry flour
salt
5 eggs
1 Tbsp vegetable oil
3 Tbsps cold water
For the filling
120 grams chopped Frozen spinach
300 grams Ricotta cheese
70 grams grated Parmesan
1 egg yolk
salt (and pepper)
For the sauce
120 grams butter
1 bunch Basil
Parmesan (for garnish)
1 egg white
How healthy are the main ingredients?
Ricotta cheeseParmesanBasilsalteggParmesan

Preparation steps

1.

For the pasta, mix flour with salt on the work surface, make a well in the center and add eggs, oil and water into the well. Knead everything to create a smooth dough, form dough into a ball and wrap in a damp tea towel. Let rest 30 minutes.

2.

For the filling, thaw spinach and chop finely. Drain ricotta through a sieve, mix in a bowl with spinach, Parmesan and egg yolk and season with salt and pepper.

3.

Thinly roll out pasta dough in portions on a floured work surface, cut out circles 6 cm (approximately 2 inches) in diameter. Place a hazelnut-sized portion of filling in the center of each dough circle, brush edges with egg white, fold pasta over filling and firmly press edges together. Bring tips of pasta together and press together. Bring a large pot with plenty of salted water to a boil and cook tortellini in portions for 7 minutes, then remove with a slotted spoon and drain well. Heat butter in a pan and swivel tortellini in butter. Arrange tortellini on plates and serve sprinkled with chopped basil and Parmesan.