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Broccoli Tortellini

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  • 2½ cups of flour
  • 1 tsp salt
  • 3 whole eggs
  • 1 tbsp olive oil
  • 1 head of broccoli, trimmed
  • 2 tbsp olive oil
  • ¾ cup vegetable stock
  • 3 large garlic cloves
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 egg
  • 3 garlic cloves
  • ½ tsp chili flakes
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ cup olive oil
  • ½ lemon
  • 1 small bunch flat leaf parsley, chopped
Servings: 4

  1. Combine the flour and salt on your workspace. Use your fingers to make a well in the center, roughly 6 inches in diameter.
  2. Add the eggs and olive oil to the well and beat gently with a fork.
  3. Use the fork to gradually incorporate the flour into the eggs, forming a wet, loose dough.
  4. Use your hands to knead and incorporate the remaining flour.
  5. Knead for 10-12 minutes, until the dough has formed a velvety smooth ball.
  6. Wrap in plastic and allow to rest for at least one hour.
  7. Trim and clean the broccoli by separating the florets, and trimming and dicing the stalk.
  8. Combine the olive oil, garlic and broccoli in a large pan and saute for 4-5 minutes. Season with salt and pepper.
  9. Add the stock to the pan and cover with a lid to braise the broccoli.
  10. Once the broccoli is soft and tender, turn the heat off.
  11. Use a slotted spoon to transfer just the broccoli and garlic to a food processor.
  12. Puree, adding only a little bit of cooking liquid if needed to loosen the mixture. The puree should be thick, not runny. Season with salt and pepper.
  13. Transfer the puree to a small bowl and allow to cool.
  14. Once the pasta has rested, use your pasta machine to roll the dough into thin sheets. Start with the widest setting and gradually work your way down to the thinnest setting.
  15. Cut the dough into squares – roughly 3½ inches by 3½ inches in size.
  16. Once the broccoli puree has cooled, beat in one egg and whisk well to incorporate.
  17. Use a teaspoon to dollop a small amount of broccoli puree in the center of each pasta square.
  18. Using your finger or a pastry brush, lightly dampen the edges of the square with water to act as glue.
  19. Fold one corner over the filling, meeting the opposite corner, forming a triangle. Press the edges firmly.
  20. To shape the tortellini, press your index finger into the center of the filling and roll each corner around it.
  21. Fold the pointy top of the triangle over and place on a lightly floured surface or baking tray.
  22. Repeat until all of the pasta has been filled and shaped.
  23. Bring a large pot of water to a rolling boil and add the tortellini.
  24. The tortellini will only need a few minutes to cook – once they float on the surface, they are ready to be drained.
  25. In a large saucepan, add the olive oil, garlic, chili flakes, salt and pepper. Saute until the garlic is lightly golden and fragrant.
  26. Turn off the heat and add the cooked tortellini directly to the sauce.
  27. Add the freshly chopped parsley and squeeze the lemon juice over the top, mix once or twice and serve.

Estimated Nutrient Breakdown:

Calories: 2,495.20
Weight: 1,466.68g
Total Fat: 116.90g
Saturated Fat: 19.29g
Trans-Fat: 0.07g
Monounsaturated Fat: 75.78g
Polyunsaturated Fat: 14.93g
Protein: 74.58g

Cholesterol: 639.84g
Sodium: 3,393.44g
Calcium: 564.36g
Magnesium: 255.38g
Potassium: 2,930.35g
Iron: 15.36g
Zink: 7.75g
Phosphorus: 1,153.12

Vit A: 660.63
Vit B1: 0.98
Vit B2: 1.71
Vit B3: 8.78
Vit B6: 1.87
Vit B12: 1.53
Vit D: 3.44
Vit E: 3.44
Vit K1: 1,421.97


Caution: Sulfites,FODMAP
Health Notes: Sugar-Conscious,Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free, Balanced
Notes: Wild Food Box clever plug-in.

Author: Honest Cooking
Tags: Wild Food Box

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