Spinach Tortellini
Nutritional values
(Percentage of daily recommendation)
| Calorie | 758 cal. | (36 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 109.4 μg | (182 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 27.7 μg | (62 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 770 mg | (19 %) | ||
| Calcium | 411 mg | (41 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 328 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the tortellini
- 350 grams Pastry flour
- salt
- 3 eggs
- 2 Tbsps olive oil
- 100 grams Spinach
- 1 garlic clove
- 250 grams Ricotta cheese (well-drained)
- 40 grams grated Parmesan
- 1 egg yolk
- freshly ground peppers
- Nutmeg
- egg whites (beaten)
- 200 grams button Mushroom
- 1 shallot
- 2 Tbsps butter
- 100 milliliters dry white wine
- 100 milliliters Whipped cream
Preparation steps
Place the flour and 1 teaspoon salt together on the work surface, form a well in the flour and add the eggs and the olive oil. Knead until a smooth dough forms, adding more flour or cold water as needed. Shape the dough into a ball, wrap in plastic wrap and let rest for about 30 minutes.
Meanwhile, rinse the spinach for the filling and blanch it in boiled salt water. Squeeze the water out of the spinach and chop finely. Peel the garlic and chop finely. Mix the well-drained ricotta, parmesan and egg yolk with the spinach in a bowl. Season with salt, pepper and nutmeg.
Divide the dough into portions and roll out thinly using a pasta machine. Cut the rolled dough into 10x10cm squares (about 4x4 inches) with a pastry wheel. Put about 1 tablespoon of the spinach filling in the center of each square and brush the edges with the beaten egg white. Shape into triangles by folding opposite corners to meet each other and press down well along the edges to seal. Put all of the shaped tortellini in boiling salted water and let it cook for 5-6 minutes.
For the sauce, rinse the mushrooms and cut into slices. Peel and finely chop the shallot. Sauté the mushrooms and shallot in the butter in a hot pan for 2-3 minutes. Deglaze the pan with the wine and bring to a boil. Pour in the cream and season with salt and pepper.
To serve, drain the tortellini well and divide onto plates. Pour the mushroom sauce over the tortellini, sprinkle with parmesan and garnish with basil.
