Tortellini in Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 934 cal. | (44 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 34 μg | (57 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 17.2 mg | (143 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 3.9 μg | (130 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 821 mg | (21 %) | ||
| Calcium | 234 mg | (23 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 27 g | |||
| Uric acid | 223 mg | |||
| Cholesterol | 449 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 300 grams Pastry flour
- 4 eggs
- water (as needed)
- salt
- For the filling
- 50 grams raw ham
- 2 Tbsps butter
- 1 onion
- 250 grams Ground meat
- 1 Tbsp breadcrumbs
- 2 Tbsps grated Parmesan
- 1 egg yolk
- For the sauce
- 200 grams Peas (frozen)
- 150 grams ham
- 1 onion
- 2 Tbsps butter
- 1 Tbsp cornstarch
- 200 milliliters Whipped cream
- 50 milliliters Vegetable broth
- grated Parmesan (to sprinkle on top)
- parsley (for garnish)
Preparation steps
For the dough, mix all ingredients together, knead into a ball, wrap in plastic wrap and allow to rest for 30 minutes.
For the filling, peel onion, chop, fry in butter, add diced ham and cook for a bit longer. In a bowl, mix ground meat, breadcrumbs, Parmesan and egg yolk. Add ham and onion. Mix and season with salt and pepper.
Roll dough out onto a floured surface until thin. Cut into 5-6 cm (approximately 2 inches) squares. Place 1 teaspoon of filling into the middle of each square and fold into a triangle. Press edges down to seal. Pull edges of each triangle together, wrapping dough around your finger to give it a rounded shape. Place tortellini on a floured kitchen towel.
For the sauce, thaw peas. Cut ham into small cubes. Peel onion and dice. Melt butter in a pan and saute onion. Add peas and ham and cook briefly. Sprinkle with cornstarch and pour in cream and vegetable stock. Simmer gently for about 3 minutes.
Simmer tortellini for about 5 minutes in simmering water. Drain and mix with sauce. Served sprinkled with Parmesan and garnished with parsley.
