by Pallavi Purani

Tortellini with Spinach and cheese

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 🙂

Print Recipe
Tortellini with Spinach and cheese
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.
Course main course
Prep Time 45 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • Filling
  • 2 cups Spinach water Fresh leaves [ washed and blanched for sec in boiling salty ... 30 .
  • 1/2 cup Paneer ricotta / [ Whichever you get ... .
  • 1/4 cup Cheese cheddar of your choice [ I used ... .
  • 1/2 tsp Salt [ You might need little less of it , taste and then develop the flavour .. .
  • Pepper .
  • 1 Tbsp Olive oil ... .
  • Pasta Eggless Dough
  • 1/2 cup Semolina rava / [ Fine ... one .
  • 1/2 cup maida AP Flour / ... .
  • 5 - 6 tbsps Water .. .
  • 1 tbsp Olive oil ... .
  • Pinch salt of .
  • butter sauce Herbed
  • 2 tbsps Butter ... .
  • Pinch salt of .
  • 1 tbsp Sage ... .
Course main course
Prep Time 45 minutes
Cook Time 20 minutes
Servings
portion
Ingredients
  • Filling
  • 2 cups Spinach water Fresh leaves [ washed and blanched for sec in boiling salty ... 30 .
  • 1/2 cup Paneer ricotta / [ Whichever you get ... .
  • 1/4 cup Cheese cheddar of your choice [ I used ... .
  • 1/2 tsp Salt [ You might need little less of it , taste and then develop the flavour .. .
  • Pepper .
  • 1 Tbsp Olive oil ... .
  • Pasta Eggless Dough
  • 1/2 cup Semolina rava / [ Fine ... one .
  • 1/2 cup maida AP Flour / ... .
  • 5 - 6 tbsps Water .. .
  • 1 tbsp Olive oil ... .
  • Pinch salt of .
  • butter sauce Herbed
  • 2 tbsps Butter ... .
  • Pinch salt of .
  • 1 tbsp Sage ... .
Instructions
  1. Combine the dough by adding 1 tbsp of water at a time.
  2. We dont want to add too much water, because we cant take it back.
  3. When the dough comes together, cover it with a damp cheese-cloth and keep aside for 30-35 min.
  4. Heat olive oil in a pan and add the paneer/cheese and spinach.
  5. Add the salt and pepper.
  6. Cook until combined.
  7. Keep away to be used later. Let it cook completely.
  8. Make small-ish ping pong ball out of the dough and roll it very thin.Use a round cutter and remove excess dough.
  9. Put some of the filling in the dough circle and fold the other half over the filling.
  10. Press the sides properly so that they don't open while cooking.
  11. Hold the semi circle pasta in your hand and push the centre a bit on the inside.
  12. Join the two ends of the pasta so that they stick together.
  13. Keep aside until further use.
  14. Boil water in a pot, make sure it is bubbling hot water.
  15. Add the tortellini to the water.
  16. Once they are done, they shall float on the water.
  17. Take them out using a slotted spoon. Keep aside.
  18. In a pan, heat 2tbsp butter on a slow heat.
  19. Add some sage (I used dried one)
  20. Add the tortellini's to the butter and coat them with the herbed butter.
  21. Serve with love.


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