Tortellini with Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 713 cal. | (34 %) | ||
| Protein | 19.07 g | (19 %) | ||
| Fat | 39.12 g | (34 %) | ||
| Carbohydrates | 71.26 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.95 g | (3 %) |
| Vitamin A | 456.51 mg | (57,064 %) | ||
| Vitamin D | 1.32 μg | (7 %) | ||
| Vitamin E | 4.49 mg | (37 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.34 mg | (31 %) | ||
| Niacin | 1.24 mg | (10 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 45.52 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.98 μg | (33 %) | ||
| Vitamin C | 12.27 mg | (13 %) | ||
| Potassium | 284.27 mg | (7 %) | ||
| Calcium | 77.47 mg | (8 %) | ||
| Magnesium | 14.64 mg | (5 %) | ||
| Iron | 3.56 mg | (24 %) | ||
| Iodine | 39.6 μg | (20 %) | ||
| Zinc | 0.46 mg | (6 %) | ||
| Saturated fatty acids | 20.09 g | |||
| Cholesterol | 205.5 mg |
Ingredients
- For the dough
- 350 grams Durum wheat
- 2 eggs
- 1 Tbsp olive oil
- salt
- Pastry flour (to work)
- For the filling
- 1 mixed Fresh herbs (such as basil, parsley, chives)
- 250 grams cream cheese
- 1 egg
- 1 tsp lemon juice
- 1 generous pinch lemon zest
- salt
- peppers
Preparation steps
For the dough, mix flour with eggs, 80 ml (approximately 1/4 cup) of water, olive oil and 1 teaspoon of salt and knead into a smooth, pliable dough. Add more water if necessary. Form a ball, wrap in a kitchen towel and let rest for 30 minutes at room temperature.
For the filling, rinse herbs, shake dry and chop finely. Stir in the cream cheese. Separate the eggs and set the whites aside. Mix the egg yolks with cream cheese until smooth. Season with lemon juice and zest, salt and pepper.
Place the dough on a floured surface and roll out with a rolling pin as thin as possible (or use a pasta machine). Cut circles 7-8 cm (approximately 3 inches) in diameter and place 1 teaspoon of filling in the center of each circle. Brush edges of dough circles with the egg whites and fold into crescents. Press firmly to seal. Continue in this manner until all the dough is used. Dust the finished tortellini with flour and set aside.
Cook in boiling salted water for about 5 minutes until they float to the surface.
For the sauce, rinse and halve the tomatoes, leaving some whole. Melt the butter and sauté the tomatoes for 2-3 minutes. Season with turmeric, salt, and pepper. Toss the tortellini in the sauce and arrange on plates. Sprinkle with the chopped herbs and garnish with basil.
