Tortellini with Cream Cheese Filling
Healthy, because
Even smarter
Nutritional values
Wholemeal flour contains a lot of dietary fibres that will keep you full for a long time. By allowing the blood sugar level to rise only slowly, they prevent ravenous appetite attacks and can help you lose weight. They also reduce the risk of diabetes and aid digestion.
The tortellini are versatile: you can, for example, toss the finished tortellini in sage butter and grate parmesan over it, or cook a fresh tomato sauce with it.
Why not try homemade cream cheese to fill the pasta! It's easier than you thought and saves money and the environment.
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 17.86 g | (18 %) | ||
| Fat | 23.46 g | (20 %) | ||
| Carbohydrates | 76.36 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.05 g | (0 %) |
| Vitamin A | 229.34 mg | (28,668 %) | ||
| Vitamin D | 0.44 μg | (2 %) | ||
| Vitamin E | 1.64 mg | (14 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.28 mg | (25 %) | ||
| Niacin | 6.73 mg | (56 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 86.57 μg | (29 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.41 μg | (14 %) | ||
| Vitamin C | 1.11 mg | (1 %) | ||
| Potassium | 270.9 mg | (7 %) | ||
| Calcium | 78.52 mg | (8 %) | ||
| Magnesium | 52.78 mg | (18 %) | ||
| Iron | 1.31 mg | (9 %) | ||
| Iodine | 13.2 μg | (7 %) | ||
| Zinc | 1.36 mg | (17 %) | ||
| Saturated fatty acids | 13 g | |||
| Cholesterol | 101.63 mg |
Ingredients
- Ingredients
- 400 grams Semolina flour
- 1 mixed Fresh herbs (e.g. basil, parsley, chives)
- 250 grams cream cheese
- 1 egg
- 1 tsp lemon juice
- 1 generous pinch lemon zest
- salt
- peppers
- Pastry flour (to work)
Preparation steps
Spread the semolina on a work surface and measure 180 ml (approximately 3/4 cup) of warm water. Gradually add the water to the semolina while kneading, until soft and supple. Form into a ball, wrap in foil and refrigerate for 1 hour.
Rinse the herbs, shake dry and chop finely. Stir in the cream cheese. Separate the eggs and set the whites aside. Mix the yolks with the cream cheese. Add the lemon juice and zest, stir and season with salt and pepper.
Roll out the dough on a floured surface as thin as possible (or use a pasta machine). Cut circles of 7-8 cm diameter (approximately 2.75-3 inches). Put 1 teaspoon of filling in each. Brush the edges with the egg whites and fold into crescents. Press hte edges together to form tortellini. Sprinkle a little flour onto the tortellini.
Bring a large pot of well-salted water to a boil. Cook the tortellini 3-4 minutes until they float to the surface.
