Tortellini Ricotta e Spinaci with diced vegetables « al forno »
| HILCONA Pasta Professional Tortellini Ricotta e Spinaci, 10 kg, IQF | 2.000 kg |
| Olive oil | 0.040 l |
| Brunoise mix (carrots, Heritage carrots, celery) | 0.500 kg |
| Bechamel Sauce (for gratin) | 1.200 l |
| Salt | 0.005 kg |
| Ground white pepper | 0.001 kg |
| Mozzarella, grated | 0.110 kg |
| Grana Padano DOP, grated | 0.110 kg |
Preparation
Preparation:• Prepare all the ingredients
• Prepare the bechamel sauce according to the recipe
• Blanche the brunoise of vegetables
• Baste the gratin dishes with the olive oil
• Mix the cheeses together
Method:
• Mix the vegetables with the bechamel sauce and season with salt and pepper
• Spread the bechamel evenly over the tortellini and cover them completely
• Add the cheese mix evenly over the dishes
• Cook in a preheated convection oven at 170°C for around 25 minutes until nicely browned
Suggestion:
• One GN 1/1 tray=3,8 kg of this recipe
| Nutritional values | per 100 g |
|---|---|
| Energy | 721 kJ |
| Energy | 172 kcal |
| Fat | 6.7 g |
| - of which saturates | 3.3 g |
| Carbohydrates | 20 g |
| - of which sugar | 3.3 g |
| Fibre | 1.5 g |
| Protein | 7.1 g |
| Salt | 0.9 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
| Milk | yes |
| Egg | yes |
| Celery | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.