Tortellini with Seafood Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,018 cal. | (48 %) | ||
| Protein | 73.57 g | (75 %) | ||
| Fat | 34.9 g | (30 %) | ||
| Carbohydrates | 94.22 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.57 g | (9 %) |
| Vitamin A | 407.58 mg | (50,948 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.02 mg | (17 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 25.56 mg | (213 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 194.99 μg | (65 %) | ||
| Pantothenic acid | 2.29 mg | (38 %) | ||
| Biotin | 18.18 μg | (40 %) | ||
| Vitamin B₁₂ | 24.97 μg | (832 %) | ||
| Vitamin C | 44.27 mg | (47 %) | ||
| Potassium | 1,405.03 mg | (35 %) | ||
| Calcium | 334.11 mg | (33 %) | ||
| Magnesium | 167.56 mg | (56 %) | ||
| Iron | 10.88 mg | (73 %) | ||
| Iodine | 120.22 μg | (60 %) | ||
| Zinc | 6.93 mg | (87 %) | ||
| Saturated fatty acids | 13.32 g | |||
| Cholesterol | 332.86 mg |
Ingredients
- For the tortellini
- 400 grams Semolina flour
- 200 grams Ricotta cheese
- 100 grams Mascarpone
- 6 Anchovy fillet (in oil)
- 1 garlic clove
- 1 tsp lemon juice
- 1 generous pinch lemon zest
- salt
- peppers
- Semolina flour (for the work surface)
- For the sauce
- 400 grams mussels
- 1 garlic clove
- 3 scallions
- 4 Beefsteak tomato
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- Sea salt
- peppers
- 1 sm can Saffron (0.1 gram)
- 350 milliliters Vegetable broth
- 5 Squid tentacles
- 200 grams shrimp (peeled and deveined)
Preparation steps
For the tortellini: Place the durum wheat semolina on a work surface and make a high wall of flour around the center. Measure 180 ml (approximately 6 ounces) of warm water. Gradually pour the water into the flour and knead well. Initially, the dough will be very dry, but after about 10 minutes of kneading it will become soft and supple. Pat the dough into disk, wrap in plastic wrap and refrigerate 1 hour.
For the filling: In a bowl, mix together the ricotta and mascarpone. Finely chop the anchovies, peel the garlic and squeeze through a garlic press into the ricotta cream along with the anchovies, lemon juice and zest, season with salt and pepper.
For the sauce: Rinse the mussels thoroughly and debeard. Discard any mussels that are opened. Peel and finely chop the garlic. Rinse and thinly slice the scallions. Rinse, core and dice the tomatoes. Heat the oil in a deep skillet or saucepan and briefly saute the garlic, scallions and tomatoes. Add the white wine and saffron, season with salt and pepper.
Place the mussels in the broth, cover and cook over medium-high heat until the shells pop open, about 6 minutes. Discard any unopened mussels and remove the others from their shells. Add the vegetable broth and season to taste with salt and pepper, let cool.
Sprinkle the work surface with semolina and with a rolling pin roll the pasta dough out as thinly as possible (or use a pasta machine.) With an 8 cm (approximately 3 inches) cookie cutter cut out rounds of dough. Put about 1 teaspoon filling on the bottom half of each round, fold up and press firmly to seal. Curve the ends around until they meet and press with your thumb to seal.
Rinse the squid and shrimp. Cut the squid tubes into rings. Add the squid and the shrimp to the mussel sauce and simmer until the shrimp are heated through, about 4 minutes. Season to taste and if necessary add the mussels and simmer just until warm.
Boil the tortellini in a pot of generously salted water until they float to the surface. Drain the pasta and toss in the seafood sauce.
Divide among bowls and serve.
