Stuffed Pasta in South Tyrolean Style
Nutritional values
(Percentage of daily recommendation)
| Calorie | 484 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 398 mg | (10 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 16.7 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 100 grams Pastry flour
- 1 egg
- 1 Tbsp olive oil
- For the filling
- 1 shallot
- ½ bunch Basil
- 50 grams cold butter
- 200 grams Quark
- salt
- freshly ground peppers
- For the sauce
- 60 grams black, pitted Olives
- 200 grams Broad bean (peeled)
- 250 milliliters vegetable stock
- 100 milliliters dry white wine
- 100 milliliters Whipped cream
- 50 grams piece of Parmesan (not pre-shredded)
- Basil (for garnish)
Preparation steps
For the dough: Knead the flour, egg and oil into a smooth dough. Let sit for 30 minutes.
For the filling: Peel and finely chop the shallot. Rinse basil leaves, spin dry and cut into strips. Sauté shallot in 1 tablespoon butter until translucent, add basil, mix with the quark and season with salt and pepper.
For the sauce: Cut the olives into thin strips. Blanch beans for 6 minutes in boiling salted water, drain, rinse and let sit to drain well. Cube the remaining cold butter. Boil the stock with the wine, pour in the cream, bring to a boil, add butter and stir well until the butter thickens. Once the butter thickens, reduce from a boil. Season with salt and pepper and add olives and beans.
On a floured surface, roll out the dough into a paper-thin rectangle (20 x 35 cm, approximately 8 x 14 in). Divide dough sheet lengthwise into four strips.
In the center of each dough strip add some of the quark filling. Roll each strip over the filling from the long side, brush the edges with egg white, squeeze firmly to seal, and then roll them up like a pinwheel. Cook in boiling salted water for about 7 minutes. Arrange the pasta pinwheels on warmed plates. Spread the bean sauce around them. Shred the parmesan over the pasta and serve sprinkled with basil leaves.
