Tortellini in cream sauce

Photo: Getty
Ricotta Cheese200 gramsGarlic2 teethSalami70 gramsChicken eggs1 pieceExtra virgin olive oil3 tbsp.SpinachGround black pepper
For the test
Wheat flour (wholegrain)250 gramsFlour (durum)250 gramsThyme3 branchesChicken eggs2 piecesWarm water)70 millilitersExtra virgin olive oil5 tbsp.Ground black pepper
For the sauce
Garlic2 teethDried tomato1 handfulCream 10% fat350 gramsThyme5 branchesWhite wine50 gramsSpinachGround black pepper
  • Servings:
  • Preparation time:20 minutes
  • Cooking time:20 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking
  • Kitchen:Italian
  • Occasion:Everyday
  • Season:year round

Tortellini in a creamy sauce is a traditional recipe for Italian unleavened ravioli. Italian chefs use meat, cheese or vegetables as a filling, and they always serve tortellini with some rich sauce.

Cooking method:

Prepare the ingredients.

Mix two types of flour with thyme leaves, add eggs, water, olive oil, salt and pepper. Knead the dough until it stops sticking to the hands. Next, remove it in a bowl, cover with foil and leave for 10-15 minutes.

In ricotta (or cottage cheese) add chopped garlic, salami, spinach leaves, egg (if you use cottage cheese), pour in olive oil and mix well until smooth. Take out the dough and roll out thinly and cut out circles of 4 cm in diameter from it. Put the stuffing on the resulting mugs out of the dough and pinch the edges, giving the tortellini the shape of a ring or bud.

Cooking sauce. To make the sauce fragrant, you must first fry 2 cloves of garlic in a pan in olive oil. Then get the garlic and fry spinach, thyme and dried tomatoes on the same oil (1-2 minutes). Add the white wine to the mass, evaporate it, pour the cream and boil for another 2-3 minutes, pre-salt and pepper.

In the meantime, boil tortellini in boiling salted water for 5–7 minutes, put in the pan to the prepared sauce and warm slightly. Serve with fresh basil.

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