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Tortelloni with Veal and Parmesan - Tortelloni di spinaci ripieni di vitello e formaggio

Tortelloni with Veal and Parmesan - Tortelloni di spinaci ripieni di vitello e formaggio
4.0 2 évaluations
Prép. 1h 15min
Total 1h 50min
6 portions
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Ingrédients

Dough
  • plain flour plus extra for dusting
    300 g
  • frozen spinach defrosted, drained
    70 g
    fresh spinach leaves, defrosted, drained
  • medium eggs
    2
  • extra virgin olive oil plus extra for serving
    10 g
Filling
  • Parmesan cheese cut in pieces (2 cm)
    50 g
  • onions quartered
    50 g
  • unsalted butter diced
    30 g
  • pancetta
    50 g
  • garlic clove
    1
  • minced veal broken in pieces
    300 g
  • fine sea salt plus extra for serving
    1 tsp
  • ground black pepper plus extra for serving
    2 pinches
  • large egg
    1
Tortelloni
  • fine sea salt for cooking tortelloni
    1 tsp
  • water for cooking tortelloni

Niveau

difficile

Infos nut. par 1 portion

Protides 23.9 g
Calories 1925 kJ / 459 kcal
Lipides 20.4 g
Glucides 38 g

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Également présenté dans

Italian Kitchen 62 Recettes
Royaume-Uni et Irlande

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