Tortellini with Spicy Ricotta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 32.47 g | (33 %) | ||
| Fat | 24.2 g | (21 %) | ||
| Carbohydrates | 70.97 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.62 g | (5 %) |
| Vitamin A | 849.85 mg | (106,231 %) | ||
| Vitamin D | 1.17 μg | (6 %) | ||
| Vitamin E | 3.89 mg | (32 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.49 mg | (45 %) | ||
| Niacin | 4.18 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 153.03 μg | (51 %) | ||
| Pantothenic acid | 0.33 mg | (6 %) | ||
| Biotin | 3.06 μg | (7 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 18.25 mg | (19 %) | ||
| Potassium | 487.99 mg | (12 %) | ||
| Calcium | 477.41 mg | (48 %) | ||
| Magnesium | 69.44 mg | (23 %) | ||
| Iron | 5.29 mg | (35 %) | ||
| Iodine | 27.65 μg | (14 %) | ||
| Zinc | 1.99 mg | (25 %) | ||
| Saturated fatty acids | 12.14 g | |||
| Cholesterol | 139.9 mg |
Ingredients
- For the filling
- 400 grams Ricotta cheese
- 70 grams freshly grated Parmesan
- 2 tsps Red pepper flakes
- salt
- freshly ground peppers
Preparation steps
For the filling: Mix together ricotta chesse, Parmesan and red pepper flakes and season with salt and pepper.
For the dough: Soak saffron in 80 ml (approximately 3 ounces) of water. Mix the saffron water with flour, eggs, olive oil and 1 teaspoon of salt in a bowl. Knead into a smooth dough and roll into a ball. Wrap in a kitchen towel and let rest for 30 minutes at room temperature. Using a pasta machine or rolling pin on a floured surface, roll out dough as thin as possible. Cut out 6 cm (approximately 2.5 inch) rounds using the rim of a glass. Place a small amount of the filling in each round, then fold in half to make crescents and press the edges to seal. Holding pasta at both pointed ends, gently pull lengthwise and then fold ends over each other, pinching together to seal. Let rest on a floured kitchen towel for 1-2 hours.
Boil tortellini in salted water for about 4 minutes. Drain and serve as desired.
