Recipes · Italian · Pasta
Tortellini in Brodo
One serving has 473 kcal and 27 g protein, and at least a fifth of a woman's daily need of selenium (87%), thiamin (71%), riboflavin (61%), phosphorus (50%), cobalamin (46%) and niacin (40%). Ready in 55 minutes.
- Preparation: 40 min
- Cooking: 15 min
- Makes: 1 serving (278 g)
- Difficulty: Hard
- Contains: beef, celery, dairy, egg, gluten, pork, poultry
Ingredients
- 55 g Flour, 00
- 25 g Eggs, whole, raw
- 30 g Pork, ground, raw
- 15 g Mortadella
- 10 g Ham, dry-cured
- 15 g Parmesan cheese
- 8 g Egg yolks, raw
- 0.1 g Nutmeg
- 120 g Chicken broth
- 0.15 g Salt
Method
- Make the dough by working the flour and whole egg together until smooth; wrap and rest 30 minutes.
- Cook the ground pork in a dry pan over medium heat until no longer pink and cooked through, about 6-7 minutes (internal temperature at least 74 °C/165 °F), then cool slightly.
- Finely chop or process the cooked pork with the mortadella and prosciutto until almost paste-like, then mix in the parmesan, egg yolk, nutmeg and salt.
- Roll the pasta dough thin and cut into small squares; place a little filling in the centre of each, fold into a triangle, then wrap around a fingertip and pinch the corners together to form the classic ring shape.
- Bring the chicken broth to a simmer, then drop in the tortellini and cook for 3-4 minutes until they float and the pasta is tender.
- Serve in the hot broth, ladled into warm bowls.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 473 kcal | 22% |
| Carbohydrates | 44 g | |
| Water | 183 mL | |
| Fiber | 1.5 g | 5% |
| Protein | 26.5 g | 55% |
| Tryptophan | 0.32 g | |
| Threonine | 1 g | |
| Isoleucine | 1.2 g | |
| Leucine | 2.1 g | |
| Lysine | 1.8 g | |
| Methionine | 0.64 g | |
| Cystine | 0.38 g | |
| Phenylalanine | 1.2 g | |
| Tyrosine | 1 g | |
| Valine | 1.4 g | |
| Histidine | 0.82 g | |
| Fat | 20.1 g | |
| Monounsaturated | 8 g | |
| Polyunsaturated | 2.3 g | |
| Docosahexaenoic Acid (DHA) | 0.02 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 1.9 g | |
| Saturated | 8 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 229 mg | |
| Calcium | 223 mg | 22% |
| Copper | 0.16 mg | 18% |
| Iron | 4 mg | 22% |
| Magnesium | 33.3 mg | 11% |
| Manganese | 0.42 mg | 23% |
| Phosphorus | 348 mg | 50% |
| Potassium | 299 mg | 6% |
| Selenium | 48 µg | 87% |
| Sodium | 1,193 mg | |
| Zinc | 2.6 mg | 33% |
| Thiamin (vitamin B1) | 0.78 mg | 71% |
| Riboflavin (vitamin B2) | 0.67 mg | 61% |
| Niacin (vitamin B3) | 5.7 mg | 40% |
| Pantothenic acid (vitamin B5) | 1.2 mg | 25% |
| Pyridoxine (vitamin B6) | 0.28 mg | 22% |
| Folate (vitamin B9) | 128 µg | 32% |
| Cobalamin (vitamin B12) | 1.1 µg | 46% |
| Choline | 164 mg | 39% |
| Vitamin A | 102 µg | 15% |
| Vitamin C | 0.21 mg | 0% |
| Vitamin D (D2 + D3) | 50.6 IU | 8% |
| Vitamin E | 0.74 mg | 5% |
| Vitamin K | 0.79 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.7 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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