Tomato and Herb Filled Pasta
79 / 100
ready in 1 hr 35 min.
- For the tortellini
- 2 ⅔ cups all-purpose flour
- 4 eggs
- 1 Tbsp olive oil
- all-purpose flour (for the work surface)
- 1 egg white (beaten)
- For the filling
- 3 cups fresh Spinach
- 1.333 cups Ricotta cheese (sieved)
- ⅔ cup Parmesan (grated)
- 1 egg yolk
To make the tortellini, mix the flour with a pinch of salt. Create a well in the middle and add the eggs, oil and 3 tbsp cold water to the well. Knead into a smooth dough, shape into a ball and wrap in a damp cloth. Leave to rest for 30 min.
To make the filling, blanche the spinach in boiling salt water. Drain, quench with cold water and chop. Mix with the ricotta, Parmesan and the egg yolk and season with salt and ground black pepper.
Thinly roll out the pastry on a floured work surface and cut out circles approx. 6 cm in diameter.
Place a hazelnut-sized portion of the filling in the middle, brush the edges with the egg white and fold closed. Fold up the edges and shape into rounds. Bring the points together and press together firmly.
To make the sauce, heat the oil in a pot and fry the onion and the garlic. Add the tomatoes, carrot and the celery and simmer for around 10 min, stirring continuously. Set aside and season with sugar, salt and ground black pepper.
Bring a pot of salt water to the boil and cook the tortellini for 5 mins. Remove from the water with a draining spoon and mix with the sauce. Heat through for 2-3 min, stir in the Parmesan and serve garnished with lots of fresh basil.