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Ingredients
Tortellini with Tomato Sauce and Parmesan
- For the tortellini
- 400 grams Pastry flour
- salt
- 4 eggs
- 1 Tbsp vegetable oil
- 120 grams chopped Frozen spinach
- 300 grams Ricotta cheese
- 70 grams grated Parmesan
- 1 egg yolk
- salt
- peppers
- egg whites (for brushing)
- For the tomato sauce
- 1 small onion
- 2 garlic cloves
- 1 Tbsp vegetable oil
- 1 can Diced tomatoes (400 grams)
- 2 Tbsps Ketchup
- salt
- peppers
- Basil
- Parmesan (for sprinkling)
For the tortellini; place flour with salt on work surface, make a well in the center and pour eggs, oil and about 3 tablespoons of cold water into the well. Knead everything to a smooth dough, shape into a ball and wrap in a damp tea towel. Let rest for 30 minutes. For the filling: thaw spinach and chop finely. Strain ricotta through a sieve, mix with spinach, Parmesan and egg yolk. Season with salt and pepper.
Divide dough in portions and roll out on a floured surface thinly. Cut out 6 cm (approximately 5 1/2 inch) circles. Put hazelnut-sized portion of filling in the center of each circle. Brush edges with egg white and press together firmly. Fold tips together to make round tortellinis and press firmly. Place tortellini into boiling salted water and simmer for about 5 minutes. For the sauce: drain canned tomatoes. Peel onion and garlic and chop finely. Heat oil in a pan and saute onion and garlic. Add diced tomatoes and ketchup, season with salt and pepper and simmer for a few minutes. Rinse basil and pluck off leaves (set aside some for garnishing), chop and mix with the sauce. Combine tortellini with tomato sauce and garnish with basil leaves. Sprinkle with Parmesan and serve.
(Percentage of daily recommendation)
| Calorie | 748 cal. | (36 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.5 g | (15 %) |