2014-03-06

Tortellini with ricotta in creamy sauce

Tortellini with ricotta in creamy sauce
Author:
Category
Second courses
Ingredients
  • 250 g durum wheat flour
  • 250 g whole wheat flour
  • 2-3 thyme sprigs (leaves)
  • 2 eggs
  • 50-70 ml warm water
  • 4-5 art. l. olive oil
  • Salt
  • Pepper
  • 200 g ricotta or soft firm cottage cheese
  • 2 garlic cloves
  • 70 g salami
  • handful of spinach
  • 1 egg (if using cottage cheese)
  • 2-3 tbsp. l. olive oil
  • Salt
  • Pepper
  • 2 garlic cloves
  • handful of spinach
  • 4-5 sprigs of thyme
  • A handful of sundried tomatoes
  • 50 g white wine
  • 350 g cream (11%)
  • 2-3 sprigs of basil for garnish
  • Salt
  • Pepper
To romantic Italians, the shape of tortellini resembles a rose. and Russians - the most common dumplings. The birthplace of tortellini is Bologna, whose inhabitants, like no one else in Italy, know a lot about all kinds of pasta. The whole secret is that in the wound "buds" for the main thing - the dough, not the filling - there is very little of it. Therefore, unlike dumplings, which are good on their own, tortellini without fail require sauce, thick and creamy.

Creamy Ricotta Tortellini Recipe


1

1. Mix two types of flour with thyme leaves. In flour, add eggs, water, olive oil, salt, pepper.

2

2. Knead the dough until it stops sticking to your hands. Place the dough in a bowl, cover with cling film and let rest for 10-15 minutes.

3

3. Combine ricotta (or cottage cheese) with chopped garlic, salami, spinach leaves, egg (if using cottage cheese). Salt, pepper, add olive oil and mix well.

4

4. Roll out the dough into a layer 2-3 mm thick. Cut out circles from the dough using a glass or a cookie cutter (the smaller the diameter of the mold, the better).

5

5. Put the filling on the resulting circles of dough, pinch the edges and give the tortellini the desired shape

6

6. To make the sauce fragrant, first fry 2 cloves of garlic in a pan in olive oil. Then remove the garlic and fry the spinach, thyme and sun-dried tomatoes in the same oil for 1-2 minutes. Add white wine, evaporate it, pour in the cream and simmer for 2-3 minutes. Salt and pepper. Meanwhile, cook the tortellini in boiling salted water for 5-7 minutes. Put the boiled tortellini in the pan to the finished sauce, warm slightly and serve with fresh basil.

  • Main courses

Return to list

Categories

For any site suggestions: [email protected]