Summary

Ingredients

For the dough:

• 200 g spinach leaves (frozen)
• 3 tablespoon olive oil
• 150 g semolina (durum wheat)
• 550 g flour
• 5 egg (s)

For the filling:

• 100 g processed cheese, cream cheese, ricotta or similar
• 200 g cheese (e.. Parmesan, Emmentaler, Provolone, Cheddar), mixed
• possibly milk
• some basil

For the sauce: (tomato sauce)

• 1 onion (s)
• 800 g tomato (s), fresh, strained or canned
• 2 cloves garlic
• basil
• some olive oil
• salt and pepper
• sugar
• oregano
• Flour for the table surface

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Instructions

1. Thaw spinach leaves, puree with 3 tablespoons of olive oil or chop as finely as possible.
2. Mix the flour, durum wheat semolina, add the spinach puree, eggs and salt using a hand mixer and then work by hand into a firm dough. Cover and refrigerate.
3. For the filling, chop up all non-creamy types of cheese, ideally just chop them in a food processor (even those that have already been grated - just rubbing by hand is certainly also possible in a pinch). Then mix with the creamy cheeses and the spices and herbs to form a malleable mass. Dilute with milk if necessary.
4. Then prepare the tomato sauce: peel the onion, cut into small pieces and fry in olive oil until translucent. Chop tomatoes (if fresh) and add. Peel, chop or press the garlic, also add. Season, then reduce the heat and just let the sauce continue to simmer.
5. Set up a pasta machine, lightly flour the table surface and prepare a saucer or egg cup with some water.
6. Take the dough out of the refrigerator in portions (otherwise it will get hard) and roll out to the second or third highest level. Cut out circles (roll out the remnants of the dough each time) and wet with a little water. Then put about half a teaspoon of the filling in the middle and fold up. Pinch the two pointed ends together. This process is best done in pairs or threes. (One rolls out - one sticks out - one fills).
7. Attention! The rolled out sheets of dough can easily stick together. If stacking cannot be avoided for reasons of space, use flour or kitchen towels to separate.
8. Bring the water to the boil in a large saucepan and season with salt. Cook the tortellini in portions for about 3 minutes.
9. Arrange on plates and serve with the tomato sauce.
10. It`s a lot of work and looks like a lot, but doing less has mostly turned out to be a mistake, at least for us.