Tomato Broth with Asparagus Tortellini

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Tomato Broth with Asparagus Tortellini
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Health Score:
81 / 100
Difficulty:
moderate
Difficulty
Preparation:
3 h. 20 min.
Preparation
Calories:
372
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie372 cal.(18 %)
Protein11 g(11 %)
Fat22 g(19 %)
Carbohydrates33 g(22 %)
Sugar added2 g(8 %)
Roughage5.1 g(17 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.1 μg(6 %)
Vitamin E4.8 mg(40 %)
Vitamin K33.5 μg(56 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4 mg(33 %)
Vitamin B₆0.3 mg(21 %)
Folate132 μg(44 %)
Pantothenic acid1.7 mg(28 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C46 mg(48 %)
Potassium742 mg(19 %)
Calcium91 mg(9 %)
Magnesium52 mg(17 %)
Iron3.2 mg(21 %)
Iodine10 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids7.1 g
Uric acid65 mg
Cholesterol253 mg
Complete sugar10 g

Ingredients

for
4
For the broth
800 grams Tomatoes
2 stems Celery
1 onion
2 Tbsps olive oil
thyme
rosemary
salt
peppers
sugar
½ l vegetable stock
30 grams butter
For the pasta
125 grams Pastry flour
2 egg yolks
1 tsp olive oil
salt
For the filling
100 grams white Asparagus
20 grams Pine nuts
1 egg yolk
salt
peppers
How healthy are the main ingredients?
TomatoCeleryolive oilPine nutsolive oilonion

Preparation steps

1.

For the broth, rinse tomatoes and cut into small pieces. Peel and dice onion. Rinse and dice celery. Heat oil in a saucepan and sauté onion and celery. Stir tomatoes into onion mixture, pour in vegetable stock and season with salt, pepper, thyme, rosemary and sugar. Bring stock mixture to a boil, reduce heat to medium and simmer gently for about 30 minutes.

2.

Strain stock mixture into another saucepan through a fine sieve, discarding solids.

3.

Return broth to a boil, simmer about 10 minutes to reduce and season to taste.

4.

For the filling, rinse asparagus and peel and trim as necessary. Cook asparagus in boiling salted water for 10 minutes. Drain asparagus, saving 2 tablespoons cooking water.

5.

For the pasta, mix wheat flour, the 2 tablespoons cooking water, egg yolks and oil and season with salt. Knead pasta mixture to a smooth dough, wrap in plastic wrap and let rest for at least 1 hour.

6.

Cut asparagus into pieces and puree with pine nuts. Stir egg yolks into asparagus mixture and season with salt and pepper.

7.

Thinly roll out pasta dough on a floured surface. With a round cookie cutter 6-8 cm diameter (approximately 2-3 inches diameter), cut about 24 circles from pasta dough. Spoon about 1 tablepoon filling onto center of each pasta circle and brush edges of pasta circles with water. Fold pasta circles in half, press tips together into crescents and squeeze firmly to seal.

8.

Spread tortellini on a floured surface and let dry for at least 30 minutes. Cook tortellini in salted water until al dente, about 8 minutes.

9.

Transfer tortellini into the broth and season to taste with fresh basil and freshly ground pepper to serve.