I saw how to make and shape a tortellini at a show. The show is called Raymond Blanc’s kitchen secrets. I am a huge fan of this chef and follow his advise closely.
I made this as a part of our Romantic meal oddesey on a weekday 🙂
You shall need: [Feeds 2, makes about 8-10 tortellini’s]
2 cup… Fresh Spinach leaves [washed and blanched for 30 sec in boiling salty water]
1/2 cup… Paneer/ricotta [Whichever you get]
1/4 cup… Cheese of your choice [I used cheddar]
1/2 tsp.. Salt [You might need little less of it, taste and then develop the flavour]
1 Tbsp… Olive oil
Eggless Pasta Dough-
1/2 cup… Semolina/rava [Fine one]
1/2 cup… maida/AP Flour
5-6 tbsp.. Water
1 tbsp… Olive oil
Pinch of salt
Herbed butter sauce-
2tbsp … Butter
Pinch of salt
1 tbsp… Sage
- Combine the dough by adding 1 tbsp of water at a time.
- We dont want to add too much water, because we cant take it back.
- When the dough comes together, cover it with a damp cheese-cloth and keep aside for 30-35 min.
- Heat olive oil in a pan and add the paneer/cheese and spinach.
- Add the salt and pepper.
- Cook until combined.
- Keep away to be used later. Let it cook completely.
- Make small-ish ping pong ball out of the dough and roll it very thin.
- Use a round cutter and remove excess dough
- Put some of the filling in the dough circle and fold the other half over the filling.
- Press the sides properly so that they don’t open while cooking.
- Hold the semi circle pasta in your hand and push the centre a bit on the inside.
- Join the two ends of the pasta so that they stick together.
- Keep aside until further use.
- Boil water in a pot, make sure it is bubbling hot water.
- Add the tortellini to the water.
- Once they are done, they shall float on the water.
- Take them out using a slotted spoon. Keep aside
- In a pan, heat 2tbsp butter on a slow heat.
- Add some sage (I used dried one)
- Add the tortellini’s to the butter and coat them with the herbed butter.
Serve with love.
Sending it to:
Romantic candle light Dinner at Hyderabadi Cuisine