Spinach Ricotta Tortellini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 85.7 μg | (143 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 17.6 μg | (39 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 438 mg | (11 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 319 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
