Contents
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Ingredients
pasta dough
- 2 Eggs
- 330 g Flour
- Salt
- 4 tbsp Olive oil
- 2 tbsp Water
Pasta filling
- 200 g Ricotta
- 50 g Parmesan
- 1 bunch Basil
- 0,5 tsp Salt
Orange and Cream Sauce
- 2 Onions
- 2 Garlic cloves
- 2 tbsp Tomato paste
- 250 ml Cream
- 1 Orange (untreated)
- 2 Tomatoes (large)
- Salt and pepper
Utils
- Pasta machine
- Cling film
Instructions
Prepare the pasta dough
- Work the flour, salt, eggs and 4 tablespoons of oil into a smooth dough using the dough hook of the hand mixer or with your hands. Wrap in cling film and let rest for 1 hour.
Make pasta and filling
- Finely grate the Parmesan cheese 15 minutes before the end of the waiting time. Wash the herbs, pat dry and pluck the leaves from the stems, except for a few for garnish. Finely chop the herbs. Mix the herbs, Parmesan and ricotta together. Season with salt and pepper. Roll out the tortellini dough thinly on a well-floured work surface. Use a pasta machine on level 3 (thickness) to make an even thinner dough. Cut out as many 8x8cm squares as possible from the dough. Put 1/2 teaspoon of cream cheese mixture in the middle, fold over the tips diagonally and fold over the corners. Leave a finger between the folded ends and the middle to create a small cavity. Simmer the tortellini in salted water for 10 minutes.
Orange and Cream Sauce
- Peel the onion and garlic. Cut the onion into small cubes. Press garlic through a garlic press. Wash tomatoes, rub dry, quarter, cut out seeds. Cut the pulp into cubes. Wash the orange, rub dry and rub the peel with a grater. Squeeze the orange. Heat 2 tablespoons of oil in a pan. Sauté the onion and garlic until translucent. Add tomato paste and sauté briefly. Deglaze with cream and orange juice. Let simmer for 5 minutes. Add diced tomatoes and fold in. Arrange the tortellini and sauce.
Nutrition
Serving: 100gCalories: 884kcalCarbohydrates: 0.2gFat: 100g