Tortellini Primavera

by Editorial Staff

Tortellini is another type of Italian pasta with a filling, reminiscent of small dumplings wrapped in a ring. In Italy, tortellini is poetically compared to a rosebud or a girl’s navel … Today’s dish is a light spring combination of tortellini and pasta vegetables.

Ingredients

  • 200 gr flour
  • 2 eggs
  • 2 tablespoons olive oil
  • 250 gr ricotta
  • 2-3 tablespoon grated Parmesan
  • 8-10 basil leaves
  • salt
  • 1 large carrot (or 5-6 young carrots)
  • 8 broccoli florets
  • 12 young peas pods (replace with Kenyan beans
  • 1/3 young squash
  • chicken broth (optional)
  • 10 sprigs of basil (leaves only)
  • 2 cloves of garlic
  • 50-70 grams of pine nuts
  • 50 grams of grated parmesan
  • 100-120 ml olive oil
  • salt

Directions

  1. Knead the dough from flour, eggs and olive oil. Wrap the dough in a foil and set aside for 30 minutes. Meanwhile, prepare the filling: mix the ricotta with chopped basil and salt. Roll the dough thinly and cut into 5×5 cm squares Cover the dough with foil, otherwise, it will quickly dry up.
  2. Turn the squares with a diamond. Put a small amount of filling on the upper half of the diamond. Moisten the edges of the dough with water and seal well.
  3. Fold the lower third of the triangle to the top, leaving a small “scallop” on top.
  4. The little finger (you can of course also the index finger, but you can’t throw out the words from the song lay in the middle of the triangle.
  5. With the other hand, wrap the left end of the triangle around the little finger.
  6. Then right.
  7. Press the ends together. Turn the ends inward and press down again. Spread the hole in the middle of the tortellini.
  8. Shake off excess flour from the finished tortellini with a brush.
  9. Boil tortellini in chicken broth or salted water. Cut vegetables into medium to large pieces. Simmer in 2 tablespoons skillet. olive oil with a little bit of tortellini broth. Start with the carrots, then add the rest of the vegetables. Cook the vegetables to your liking (I leave them slightly undercooked, crispy). Put all the ingredients for the sauce in a blender and chop well. The pesto sauce is ready.
  10. Then put the tortellini and vegetables in a large saucepan, add the pesto to taste and stir. Serve in portioned bowls. I like to add the broth in which the tortellini was cooked, but you can limit yourself to vegetables and dumplings sprinkled with olive oil. Bon appetit!

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