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Ingredients
Spinach Tortellini
- 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 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.
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.
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.
(Percentage of daily recommendation)
| Calorie | 1,012 cal. | (48 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |