Tortellini with Lemon Tarragon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,074 cal. | (51 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 75 g | (65 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 38.4 μg | (85 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 42.9 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 719 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the pasta
- 300 grams Pastry flour
- 4 eggs
- 1 Tbsp milk
- salt
- For the filling
- 1 onion
- 2 Tbsps butter
- 250 grams turkey breasts
- 1 Tbsp chopped parsley
- 2 carrots
- 1 Tbsp breadcrumbs
- 2 Tbsps grated Parmesan
- 1 egg yolk
- For the sauce
- 250 grams butter
- 2 Tbsps lemon juice
- 2 Tbsps white wine
- 3 egg yolks
- 2 whole lemons
- ½ bunch Tarragon
- salt
- freshly ground peppers
Preparation steps
For the pasta: Mix together the flour, eggs, milk, 1 tablespoon water and salt to form a dough. Knead thoroughly and shape into a ball. Wrap in plastic and place in the refrigerator for 1/2 hour.
For the filling: Peel the onion and finely chop.
Rinse, peel and grate the carrots.
Rinse the turkey, pat dry and chop very finely.
Heat the butter in a large skillet. Sauté the onion, carrot and turkey briefly. Transfer to a bowl, and add the breadcrumbs, Parmesan, parsley and egg yolks. Mix well and season with salt and pepper.
Roll the pasta dough out on a floured surface until thin. Cut into 6 cm (approximately 2-inch) squares. Spoon about 2 teaspoons of filling into the center of each square. Fold the squares into triangles and gently squeeze the edges closed. With the triangle pointing downward, loop around your index finger and squeeze the ends together. Place on a floured kitchen towel. Bring a large pot of salted water to a boil and cook the tortellini for 5-10 minutes.
For the sauce: Melt the butter in a saucepan and skim off any foam. In a metal bowl over a pot of simmering water , whisk the egg yolks and wine together until frothy. Slowly stream in the butter mixture while whisking constantly. Stir in the lemon juice and season with salt and pepper.
Remove the tarragon leaves and finely chop about half of them. Fold into the sauce. Peel the whole lemons, cut into slices and sauté in a pan without fat. Pour the sauce over the tortellini, garnish with lemon slices and remaining tarragon. Season with freshly ground pepper.
