Tortellini with Spinach Cream Sauce
- For the filling
- 200 grams fresh Spinach
- 300 grams Ricotta cheese
- 70 grams freshly grated Parmesan
- 1 egg yolk
- freshly ground peppers
For the dough, place the flour with salt on a work surface, make a well in the center and pour in the eggs, oil, and 2 tablespoons cold water. Mix to form a smooth dough, knead into a ball and wrap in a damp kitchen towel. Let dough rest for 30 minutes.
For the filling, rinse the spinach, spin dry, blanch in boiling salted water, rinse with cold water, drain and chop.
Press the ricotta through a sieve and mix with the spinach, Parmesan, and egg yolk. Season with salt, pepper, and nutmeg.
Divide the dough into portions. On a floured surface, roll out thinly and cut out circles, 6 cm (approximately 2 inches) in diameter. Place a teaspoon of filling in the center of each circle, brush the edges with egg white and fold in half into crescents. Fold the edges, pull the tips backwards and squeeze together. Bring salted water to a boil and cook tortellini for 6-7 minutes in portions.
For the sauce, blanch the tomatoes, peel, quarter, core and dice. Rinse the spinach, remove stems and spin dry. Sauté both in butter and deglaze with the white wine. Reduce the wine and pour in the cream. Simmer, stir in Parmesan and season with salt, pepper, and nutmeg. Add the drained tortellini to the pan and mix to coat with the sauce. Serve on preheated plates.