Tortellini with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 23.48 g | (24 %) | ||
| Fat | 22.41 g | (19 %) | ||
| Carbohydrates | 76.5 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 278.28 mg | (34,785 %) | ||
| Vitamin D | 0.59 μg | (3 %) | ||
| Vitamin E | 2.04 mg | (17 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 7.95 mg | (66 %) | ||
| Vitamin B₆ | 0.31 mg | (22 %) | ||
| Folate | 114.08 μg | (38 %) | ||
| Pantothenic acid | 0.86 mg | (14 %) | ||
| Biotin | 9.56 μg | (21 %) | ||
| Vitamin B₁₂ | 0.53 μg | (18 %) | ||
| Vitamin C | 24.84 mg | (26 %) | ||
| Potassium | 672.29 mg | (17 %) | ||
| Calcium | 206.31 mg | (21 %) | ||
| Magnesium | 73.78 mg | (25 %) | ||
| Iron | 2.31 mg | (15 %) | ||
| Iodine | 13.95 μg | (7 %) | ||
| Zinc | 2.16 mg | (27 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Cholesterol | 76.75 mg |
Ingredients
- For the tortellini:
- 350 grams Semolina flour
- 150 milliliters warm water
- Semolina flour (for the work surface)
- 2 handfuls Basil
- 2 Tbsps Pine nuts
- 300 grams Ricotta cheese
- salt
- peppers
- ½ tsp organic lemon zest
- 1 egg
Preparation steps
For the tortellini: Put the semolina flour on a work surface. Gradually knead in the water. At first, the dough will be crumbly, but after about 10 minutes of kneading, it will become soft and smooth. Add a little more water to the dough as needed to achieve a consistent texture and the dough no longer sticks to your hands. Wrap in plastic cling and let sit at least 30 minutes.
For the filling: Rinse the basil, shake dry and chop finely. Brown the pine nuts in a dry frying pan and coarsely chop. Drain the ricotta well and mix with the basil, pine nuts, salt, pepper, lemon zest and egg. Season to taste.
On a floured work surface, roll out the dough as thin as possible (or use a pasta machine). Cut into squares each measuring about 8x8 centimeters (approximately 3 inches square) and place 1-2 teaspoons of filling in the center. Fold into triangles. Bring the two points together around your index finger and press together. Fold down the top corner. Set the shaped tortellini to the side on the floured work surface until all the pasta is formed.
For the sauce: Peel the onion and the garlic and finely chop. Sauté in the hot oil until transparent. Add the tomatoes. Add salt and pepper and let simmer about 15 minutes until creamy. Season with salt, pepper, sugar and vinegar.
Fill a large pot with plenty of salted water and bring to boil. Slide the tortellini into the water with a slotted spoon. Cook about 5 minutes until all the noodles float to the surface. Remove and serve with the sauce. Sprinkle with Parmesan and serve garnished with basil.
