Tomato and Herb Filled Pasta
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(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 891 kcal | (42 %) | ||
| Protein | 43.5 g | (44 %) | ||
| Fat | 42.22 g | (36 %) | ||
| Carbohydrates | 86.45 g | (58 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 7.85 g | (26 %) |
more nutritional values
| Vitamin A | 3,128.61 mg | (391,076 %) | ||
| Vitamin D | 2.29 μg | (11 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin B₁ | 0.93 mg | (93 %) | ||
| Vitamin B₂ | 1.49 mg | (135 %) | ||
| Niacin | 14.79 mg | (123 %) | ||
| Vitamin B₆ | 0.73 mg | (52 %) | ||
| Folate | 725.96 μg | (242 %) | ||
| Pantothenic acid | 1.12 mg | (19 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 1.97 μg | (66 %) | ||
| Vitamin C | 87.01 mg | (92 %) | ||
| Potassium | 1,904.5 mg | (48 %) | ||
| Calcium | 775.52 mg | (78 %) | ||
| Magnesium | 255.06 mg | (85 %) | ||
| Iron | 11.77 mg | (78 %) | ||
| Iodine | 76.83 μg | (38 %) | ||
| Zinc | 3.95 mg | (49 %) | ||
| Saturated fatty acids | 15.16 g | |||
| Cholesterol | 287.92 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
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
Ricotta cheese (sieved)
- ⅔ cup
Parmesan cheese (grated)
- 1
- For the sauce
- 4 tablespoons
- 1
- 1 clove
garlic (finely chopped)
- 2 ½ cups
- 1
carrot (diced)
- 1 stick
Celery (thinly sliced)
- 1 teaspoon
- 1 tablespoon
Parmesan cheese (grated)
-
Basil leaves (to garnish)
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.
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