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Tortellini with Ricotta and Spinach Filling

Tortellini with Ricotta and Spinach Filling
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Prep. 40 min
Total 9 h
900 gram
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Ingredients

Filling
  • water
    250 gram
  • spinach leaf, frozen
    250 gram
  • shallot halved
    15 gram
  • butter, unsalted or salted (from cows' milk)
    20 gram
  • ricotta cheese, fresh
    200 gram
  • salt
    1 pinch
  • black pepper, ground
    1 pinch
Pasta
  • wheat flour
    300 gram
  • semolina, durum wheat plus extra for dusting
    100 gram
  • egg (from chicken)
    4
  • olive oil
    10 gram
  • salt
    1 teaspoon

Difficulty

medium

Nutrition per 100 gram

Sodium 244 mg
Protein 8.6 g
Calories 812.8 kJ / 194.3 kcal
Fat 8 g
Fibre 2.2 g
Saturated Fat 4.2 g
Carbohydrates 22.4 g

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