Tortellini, Prosciutto and Vegetables with Alfredo Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 817 cal. | (39 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 12.2 mg | (102 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 880 mg | (22 %) | ||
| Calcium | 403 mg | (40 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 341 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 300 grams Pastry flour
- salt
- 3 eggs
- 2 Tbsps olive oil
- 250 grams Ricotta cheese
- 2 Tbsps finely chopped Fresh herbs (such as basil and parsley)
- 50 grams grated Parmesan
- 1 egg yolk
- peppers
- Nutmeg
- 1 egg white (To brush tortellini)
- 2 scallions
- 2 carrots
- 150 milliliters dry white wine
- 200 grams Peas
- 150 milliliters Whipped cream
- 100 grams sliced Prosciutto
- 2 Tbsps finely chopped Basil
Preparation steps
For the pasta, mix flour with 1 teaspoon salt, mound on work surface and form a well in the center. Add eggs, 1 tablespoon oil and 1-2 tablespoons cold water to well in flour and knead to a smooth dough. Form dough into a ball, wrap in plastic wrap and let rest about 30 minutes.
For the filling, drain ricotta well. Mix ricotta, herbs, Parmesan and egg yolk and season with salt, pepper and nutmeg.
Divide dough into portions and roll out thinly with a pasta machine or on a floured surface. Cut dough into circles about 6 cm (approximately 2 1/4 inches) diameter. To assemble tortellini, place about 1 teaspoon filling in center of dough circle. Brush circle edge with egg white and fold into a half-circle, pressing together firmly to seal. Fold edge and press tips together. Repeat with remaining ingredients. Cover tortellini and let rest on work surface about 15 minutes.
For the alfredo sauce, rinse and trim scallions and cut diagonally into rings. Peel carrots and cut into fine sticks. Sauté scallions and carrots briefly in remaining oil, deglaze pan with white wine and simmer 3-4 minutes.
Simmer tortellini in boiling salted water about 6 minutes and drain.
Stir peas into pan with scallions and carrots, pour in heavy cream and simmer gently 3-4 minutes. Season sauce with salt and pepper.
Cut prosciutto into wide strips and gently stir into tortellini with sauce. Garnish tortellini with basil to serve.
