Ricotta Tortelloni with Parsley, Lemon and Nutmeg
Inspired by techniques from Bon Appétit.
Fresh egg pasta rolled thin, cut into rounds and folded around a smooth filling of ricotta, Parmesan, parsley, lemon zest and nutmeg. The tortelloni are simmered briefly and served simply with melted butter and more Parmesan.
Always check the labels of the products you use.
Method
- 1
Make the filling. Mash all the filling ingredients together in a medium bowl until smooth and well blended. Cover and chill while you make the dough.
- 2
Make the dough. Put the flour, eggs and ½ tsp salt in the bowl of a stand mixer fitted with a dough hook and mix on low for about 4 min, until the dough pulls away from the sides. Knead on the worktop for 2-3 min until smooth, adding water a teaspoon at a time if dry; it should be fairly stiff. Divide into 4, flatten, wrap in cling film and chill for 30 min.
- 3
Roll. Working with 1 piece at a time, run the dough through the widest setting of a pasta machine. Fold in half and run through again; repeat 7 times. Then roll it through without folding, narrowing the setting each time, until about 1.5 mm thick. Lay on a floured worktop.
- 4
Fill and shape. Cut into rounds with a 7.5 cm cutter. Put a rounded teaspoon of filling in the centre of each, brush the edges lightly with egg white, fold over and press to seal into a half-moon. Bring the two corners together, moisten with egg white and press to seal. Place on a lightly floured rimmed baking tray.
- 5
Cook and serve. Bring a large pan of water to the boil and add 1 tbsp salt. Add the tortelloni and simmer, stirring gently, until cooked through, 2-3 min after they float. Lift into bowls with a slotted spoon, drizzle with the melted butter and serve with Parmesan.
Storage
Uncooked tortelloni keep covered in the fridge for up to 6 hours. Refrigerate cooked leftovers for up to 2 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 4.1 g protein per 100 kcal, about 16% of energy (needs ≥ 12%)
- Sugar-free: 0.5 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 62 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- medium bowl
- fork or potato masher
- stand mixer with dough hook
- cling film
- pasta machine
- 7.5 cm round cutter
- pastry brush
- large rimmed baking tray
- large saucepan
- slotted spoon
- small saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 234 kcal |
| Protein | 9.6 g |
| Carbohydrate | 21.6 g |
| of which sugars | 0.3 g |
| of which free sugars | 0 g |
| Fat | 12 g |
| of which saturates | 6.9 g |
| Fibre | 0.8 g |
| Salt | 0.97 g |
Protein per 100 kcal
4.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
