Photo: Ernest Porzi
Ricotta Tortellini
15 ingredients
Makes 12 first-course servings or 6 main-course servings
openrecipes
Estimated Nutrition (whole recipe, rough)
1164
Calories
49g
Protein
38g
Fat
151g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 20 ounces whole-milk ricotta
- 2/3 cup minced fresh flat-leaf parsley
- 1/2 cup finely grated Parmesan
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon lemon zest
- 1/4 teaspoon fine sea salt
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 teaspoon fine sea salt plus more
- 1 large egg white, beaten
- 1/ 4 cup (1/2 stick) unsalted butter, melted
- Finely grated Parmesan for serving
- Stand mixer
- Pasta machine
- 1 3" round cookie cutter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes