John Myers
Florentine Style Tortellini
The perfect florentine style tortellini recipe with a picture and simple step-by-step instructions.
For the cheese and cream sauce
- 50 g Freshly grated Parmesan
- 50 g Grated Emmental
- 1 Heaped tablespoons Flour
- 25 g Butter
- 125 ml Milk
- 125 ml Cream
- 50 ml White wine
- Salt, pepper, nutmeg
- 3 piece Egg yolk
For the spinach
- 500 g Fresh spinach leaves
- 1 piece Onions small
- 1 piece Clove of garlic
- Virgin olive oil
- 1 tbsp Sliced almonds
- 500 g Tortellini
- 1 tbsp Butter
- Cook the tortellini (finished product) according to the package insert, drain and set aside
- Melt the butter, add the flour and sauté until light yellow while stirring. Add milk, cream and white wine and reduce until creamy. Add the cheese and stir until it has melted. Remove from heat and stir in egg yolks. Season to taste with salt, pepper and nutmeg.
- Clean the spinach and remove the stems. Finely chop the onion and garlic for the spinach and sauté in olive oil until translucent. Add the spinach … steam until it has collapsed slightly.
- Grease a casserole dish well with plenty of butter. Spread the tortellini in it, cover with the spinach and pour the sauce over it. Sprinkle with the sliced almonds and bake in the preheated oven at 200 ° C for about 30 minutes.
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