Tortellini with Sage Butter
Tortellini with Sage Butter - Aromatic pasta classics
Healthy, because
Even smarter
Nutritional values
This classic from Italy provides lots of high-quality protein and plenty of biotin. In addition, one portion of the delicious pasta already puts almost a third of the daily calcium requirement on the plate.
If you want to rely on even more fibre, minerals and vitamins, it is best to use wholemeal flour for the pasta dough, for example from spelt or wheat.
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16 μg | (36 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 501 mg | (13 %) | ||
| Calcium | 285 mg | (29 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 226 mg |
Ingredients
- Ingredients
- 400 grams Pastry flour (and some flour on the work surface)
- salt
- 5 eggs
- 1 Tbsp olive oil
- 250 grams Spinach
- 1 pc Parmesan (50 grams)
- 300 grams Ricotta cheese
- peppers
- Nutmeg
- 2 stalks Sage
- 30 grams Cultured butter
Preparation steps
Measure out flour with salt on a work surface, form a well in the center and pour in 4 eggs, oil and about 3 tablespoons cold water. Knead into a smooth dough, form into a ball, wrap in a damp kitchen towel and let rest for 30 minutes.
Rinse, trim and blanch spinach in boiling salted water. Then rinse with cold water, drain, squeeze well and chop finely. Separate remaining egg. Grate 25 grams (approximately 7/8 ounce) Parmesan. Drain ricotta through a sieve, mix with spinach, grated cheese and egg yolk. Season with salt, pepper and freshly grated nutmeg.
Separate dough in portions and on a floured surface roll out thinly. Cut out circles about 6 cm (approximately 2 1/3 inches) in diameter. Place about 1 teaspoon of filling in the center, brush edges with egg white and press together firmly. Then curl the edge upwards and press the tips firmly together. Cook pasta in salted boiling water for about 6 minutes.
In the meantime, rinse sage and pluck leaves. Melt butter in a pan and fry sage leaves. Drain tortellini and leave cooking water in the pot.
Mix tortellini with a small amount of cooking water and sage butter. Transfer to plates. Sprinkle remaining Parmesan over pasta along with freshly ground pepper to taste and serve.
