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Tortelloni Tricolore In Shell Poppy Seed Crust

 
One serving costs about $5.68 One serving costs about $5.68

$5.68 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 healthy side dish,lunch,main course,main dish,dinner
spoonacular Score:19%

Spoonacular Score: 19%

 

Tortelloni Tricolore In Shell Poppy Seed Crust takes around 45 minutes from beginning to end. For $5.68 per serving, this recipe covers 65% of your daily requirements of vitamins and minerals. This main course has 1896 calories, 68g of protein, and 53g of fat per serving. This recipe serves 1. Head to the store and pick up basil, cherry tomatoes, salt, and a few other things to make it today. 1 person has made this recipe and would make it again. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 89%, which is excellent. If you like this recipe, take a look at these similar recipes: Winning Mini Coconut Cupcakes with Poppy Seed Crust, Muscat Raisin Filling, and Parsley Icing with Toasted Coconut, Flax and Poppy Seed Toffee, and Organic Roses, Tomato tart with poppy seed crust and goat cheese, and Lemon Ricotta Strawberry Pie with Poppy Seed Shortbread Crust.

Ingredients

Servings:
some
some basil
basil
some
some basil
basil
some
some beef broth
beef broth
some
some butter
butter
12
12  cherry tomatoes
cherry tomatoes
some
some extra virgin olive oil
extra virgin olive oil
7.06 oz
7.06 oz flour molino spadoni
flour molino spadoni
some
some oregano
oregano
0.5 cup
0.5 cup parmesan cheese
parmesan cheese
1 Tbsp
1 Tbsp poppy seeds
poppy seeds
2
2  potatoes
potatoes
some
some ravioli filled
ravioli filled
some
some sage
sage
some
some sage
sage
some
some salt
salt
some
some water
water
some
some what does it take
what does it take
some
some what does it take
what does it take
some
some what does it take
what does it take
some
some what does it take
what does it take
some basil
some
basil
some basil
some
basil
some beef broth
some
beef broth
some butter
some
butter
12  cherry tomatoes
12
cherry tomatoes
some extra virgin olive oil
some
extra virgin olive oil
7.06 oz flour molino spadoni
7.06 oz
flour molino spadoni
some oregano
some
oregano
0.5 cup parmesan cheese
0.5 cup
parmesan cheese
1 Tbsp poppy seeds
1 Tbsp
poppy seeds
2  potatoes
2
potatoes
some ravioli filled
some
ravioli filled
some sage
some
sage
some sage
some
sage
some salt
some
salt
some water
some
water
some what does it take
some
what does it take
some what does it take
some
what does it take
some what does it take
some
what does it take
some what does it take
some
what does it take

Equipment

baking paper
baking paper
baking pan
baking pan
wire rack
wire rack
oven
oven
cake form
cake form
sauce pan
sauce pan
blender
blender
bowl
bowl
baking paper
baking paper
baking pan
baking pan
wire rack
wire rack
oven
oven
cake form
cake form
sauce pan
sauce pan
blender
blender
bowl
bowl


Instructions

  1. How to proceed with the short crust pastry with poppy seeds:
  2. Go to the mixer the flour sifted with salt and butter until mixture is grainy.
  3. Transfer to a bowl, add the poppy seeds and enough cold water to bind the mixture.
  4. Roll out the dough thin on floured work surface and line a cake pan with parchment paper Hinge 15 cm in diameter (with the rest of the dough can be made of pretzels).
  5. Cover the dough in the pie crust spread with other meat oven and cover with dried beans or peas.
  6. Refrigerate for 30 minutes.
  7. Spend the mold in the oven at 200C for 15 minutes then gently remove the beans and parchment paper, bake for another 5 minutes or until golden brown.
  8. Remove from the oven, open the pan and allow to dry shell of the crust on a wire rack.
  9. What to do for the rest
  10. For the tomatoes: wash and dry and the tomatoes, put them in a baking dish and drizzle with oil and a pinch of salt.
  11. Roast at 200 C for 5-7 minutes, wait a few minutes and remove the peel and seeds.
  12. Cut into small pieces and drizzle with oil and a pinch of salt, set aside to warm.
  13. For cream cheese: embedded in the glass of the mixer parmesan potatoes and broth, blend until mixture is smooth (taste to adjust flavor to your liking maintaining a certain density).
  14. For the tortellini: salted water cook the tortellini in which to pay as soon as the water reaches a boil.
  15. Drain after a few minutes.
  16. In a large saucepan melt the butter with the sage and let us cook for a few seconds tortelloni.
  17. Set aside to warm.
  18. To assemble the dish: Take the shell of crust and fill it to third Tortelloni with sage butter and drain well by destroying them.
  19. Add the tomatoes on the opposite side of tortellini and add half the cream cheese.
  20. Garnish with tomatoes and basil on a dusting of oregano over sauce.
  21. Serve immediately, hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $5.75
Ingredient
some basil
some basil
some butter
12 cherry tomatoes
some extra virgin olive oil
200 grams flour molino spadoni
some oregano
½ cups parmesan cheese
1 tablespoon poppy seeds
2 potatoes
some ravioli filled
some what does it take
Price
$0.08
$0.08
$0.04
$1.82
$0.17
$0.27
$0.05
$1.05
$0.38
$0.57
$0.86
$0.38
$5.75

Nutritional Information

Quickview
1896 Calories
67g Protein
53g Total Fat
286g Carbs
80% Health Score
Limit These
Calories
1896k
95%

Fat
53g
82%

  Saturated Fat
18g
113%

Carbohydrates
286g
95%

  Sugar
12g
13%

Cholesterol
101mg
34%

Sodium
1747mg
76%

Get Enough Of These
Protein
67g
136%

Manganese
3mg
178%

Vitamin C
131mg
159%

Iron
27mg
154%

Vitamin B1
2mg
144%

Folate
484µg
121%

Selenium
83µg
120%

Phosphorus
1024mg
102%

Calcium
1007mg
101%

Fiber
23g
93%

Vitamin B3
17mg
89%

Vitamin B6
1mg
81%

Vitamin B2
1mg
80%

Potassium
2654mg
76%

Copper
1mg
76%

Magnesium
252mg
63%

Vitamin K
46µg
45%

Zinc
5mg
39%

Vitamin A
1749IU
35%

Vitamin E
4mg
27%

Vitamin B5
2mg
27%

Vitamin B12
0.61µg
10%

Vitamin D
0.25µg
2%

covered percent of daily need

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