Tomato and Herb Filled Pasta

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Tomato and Herb Filled Pasta
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
891
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie891 kcal(42 %)
Protein43.5 g(44 %)
Fat42.22 g(36 %)
Carbohydrates86.45 g(58 %)
Sugar added1.05 g(4 %)
Roughage7.85 g(26 %)
Vitamin A3,128.61 mg(391,076 %)
Vitamin D2.29 μg(11 %)
Vitamin E11.1 mg(93 %)
Vitamin B₁0.93 mg(93 %)
Vitamin B₂1.49 mg(135 %)
Niacin14.79 mg(123 %)
Vitamin B₆0.73 mg(52 %)
Folate725.96 μg(242 %)
Pantothenic acid1.12 mg(19 %)
Biotin10.6 μg(24 %)
Vitamin B₁₂1.97 μg(66 %)
Vitamin C87.01 mg(92 %)
Potassium1,904.5 mg(48 %)
Calcium775.52 mg(78 %)
Magnesium255.06 mg(85 %)
Iron11.77 mg(78 %)
Iodine76.83 μg(38 %)
Zinc3.95 mg(49 %)
Saturated fatty acids15.16 g
Cholesterol287.92 mg
Author of this recipe:

Ingredients

for
4
For the tortellini
2 ⅔ cups
4
1 tablespoon
All purpose flour (for the work surface)
1
egg white (beaten)
For the filling
3 cups
fresh Spinach
1.333 cups
cup
1
For the sauce
4 tablespoons
1
large onion (finely chopped)
1 clove
garlic (finely chopped)
2 ½ cups
chopped tomatoes (tinned)
1
carrot (diced)
1 stick
Celery (thinly sliced)
1 teaspoon
1 tablespoon
Basil leaves (to garnish)
How healthy are the main ingredients?
eggolive oilSpinachRicotta cheeseolive oilonion

Preparation steps

1.
To make the tortellini, mix the flour with a pinch of salt. Create a well in the middle and add the eggs, oil and 3 tbsp cold water to the well. Knead into a smooth dough, shape into a ball and wrap in a damp cloth. Leave to rest for 30 min.
2.
To make the filling, blanche the spinach in boiling salt water. Drain, quench with cold water and chop. Mix with the ricotta, Parmesan and the egg yolk and season with salt and ground black pepper.
3.
Thinly roll out the pastry on a floured work surface and cut out circles approx. 6 cm in diameter.
4.
Place a hazelnut-sized portion of the filling in the middle, brush the edges with the egg white and fold closed. Fold up the edges and shape into rounds. Bring the points together and press together firmly.
5.
To make the sauce, heat the oil in a pot and fry the onion and the garlic. Add the tomatoes, carrot and the celery and simmer for around 10 min, stirring continuously. Set aside and season with sugar, salt and ground black pepper.
6.
Bring a pot of salt water to the boil and cook the tortellini for 5 mins. Remove from the water with a draining spoon and mix with the sauce. Heat through for 2-3 min, stir in the Parmesan and serve garnished with lots of fresh basil.