Spinach Tortellini

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Spinach Tortellini
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Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
1012
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,012 cal.(48 %)
Protein37 g(38 %)
Fat53 g(46 %)
Carbohydrates96 g(64 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.9 mg(113 %)
Vitamin D2.9 μg(15 %)
Vitamin E4.9 mg(41 %)
Vitamin K128.6 μg(214 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin10 mg(83 %)
Vitamin B₆0.2 mg(14 %)
Folate117 μg(39 %)
Pantothenic acid2 mg(33 %)
Biotin26.3 μg(58 %)
Vitamin B₁₂2.3 μg(77 %)
Vitamin C11 mg(12 %)
Potassium650 mg(16 %)
Calcium528 mg(53 %)
Magnesium70 mg(23 %)
Iron3.8 mg(25 %)
Iodine53 μg(27 %)
Zinc3.6 mg(45 %)
Saturated fatty acids29.9 g
Uric acid75 mg
Cholesterol479 mg
Complete sugar5 g

Ingredients

for
4
For the dough
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
peppers
1 egg white
For the garnish
120 grams butter
1 bunch Sage
Parmesan (to sprinkle)
How healthy are the main ingredients?
Ricotta cheeseParmesanSagesalteggParmesan

Preparation steps

1.

For the dough: Mix flour and salt on work surface, form a well in center and pour in eggs, oil and water. Knead mixture into smooth dough, shape dough into ball and wrap in damp tea towel. Let dough rest for 30 minutes.

2.

For the filling: Thaw spinach and chop finely. Drain ricotta through sieve, mix with spinach, Parmesan and egg yolks and season with salt and pepper.

3.

Divide dough into portions, roll out thinly on floured surface and cut out circles about 6-8 cm (approximately 2-3 inches) in diameter. Put hazelnut-sized portion of filling in center of each dough circle, brush edges with egg white and squeeze firmly. Fold dough edges about 4-6 mm (approximately 1/8 - 1/4 inch) and press until round. Press dough tips together and squeeze to form tortellini.

Bring heavily-salted water to boil, cook tortellini in portions for 6-7 minutes, remove tortellini using slotted spoon and drain well. Melt butter gently, add some chopped sage and briefly toss tortellini in mixture. Arrange tortellini on plates, sprinkle with Parmesan, garnish with sage and serve immediately.