Tortellini with Ricotta and Spinach Filling

Tortellini with Ricotta and Spinach Filling

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Prep. 40 min

Total 9 h

900 gram

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

Energy 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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