Tortellini Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 927 cal. | (44 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 58 g | (50 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 18.4 μg | (31 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 13.3 mg | (111 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 689 mg | (17 %) | ||
| Calcium | 1,158 mg | (116 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 62 μg | (31 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 25.7 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 301 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- salt
- 2 eggs
- 2 Tbsps olive oil
- For the filling
- 100 grams ham (smoked, raw)
- 250 grams Ricotta cheese
- 50 grams grated Parmesan
- 1 egg yolk
- salt
- freshly ground peppers
- 1 egg white
- For the gratin
- olive oil (for greasing)
- 1 onion
- 2 Tbsps olive oil
- 400 grams diced Tomatoes (canned)
- salt
- freshly ground peppers
- 1 tsp mixed, dried Italian Fresh herbs
- 1 Tbsp balsamic vinegar
- 300 grams grated Mountain cheese
- 2 Tbsps Basil (chiffonade)
Preparation steps
For the dough: Combine the flour and salt, make a well in the center, add the eggs and oil to the well and knead until smooth. Shape into a ball, cover with plastic wrap and let rest for about 30 minutes.
For the filling: Cut the ham finely. Mix with the ricotta, Parmesan and egg yolk and season with salt and pepper.
On a floured work surface (or with a pasta machine), roll out the dough thinly. Cut out 8 cm (3 inches) discs, spoon 1 teaspoon filling in the center of each, brush the edges with egg white, fold into half-moons, squeeze the edges firmly to seal and bring to tips in together to form tortellini shapes, pressing the ends to seal. Simmer in boiling salted water for about 5 minutes.
For the gratin: Preheat the oven to 200°C (approximately 400°F). Line 4 small baking dishes (or 1 large) with oil.
Peel the onion and chop finely. Sauté in hot oil until translucent, add the tomatoes and season with salt and pepper. Add the herbs and balsamic.
Drain the tortellini, toss with the sauce and distribute between the baking dishes. Sprinkle with cheese and bake for about 15 minutes.
Remove from the oven and serve sprinkled with basil.
