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Recipe by
Potato and porcini tortelli are a traditional Italian first course. The pasta sheet filled with a delicious filling of potatoes, grated Grana cheese and dried porcini mushrooms is irresistible. This recipe is perfect to make in autumn, when porcini mushrooms are in season and add an intense flavor to the dish.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Boil the potatoes and mash them, then mix them with an egg and salt; fill squares of thinly rolled fresh egg pasta with the mixture and make ravioli
Step 2 of 3: Cook them in salted boiling water and season them with the porcini mushrooms, soaked, squeezed and cooked in a pan with a little oil and garlic
Step 3 of 3: Finish by tossing everything with grated Grana cheese
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving111 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,115 kJ267 kcal | 1,002 kJ240 kcal |
| Fat | 3.8 g | 3.42 g |
| of which saturated fatty acids | 1.99 g | 1.79 g |
| Carbohydrates | 44.6 g | 40.09 g |
| of which sugars | 2.83 g | 2.54 g |
| Fibre | 2.98 g | 2.68 g |
| Protein | 14.67 g | 13.19 g |
| Salt | 0.18 g | 0.16 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
