John Myers
Ingredients for 4 servings:
- 330 g spelt flour
- some salt and pepper
- 1 egg(s)
- 6 tbsp oil, neutral
- 3 tbsp water
- 45 g Parmesan, freshly grated
- 1 bunch of basil
- 250 g ricotta
- 1 orange(s), untreated
- 1 onion(s), chopped
- some chili, crushed
- some lemon(s) – salt flakes
- 2 tomatoes, cut into pieces
- 2 tbsp tomato paste
- 125 ml vegetable broth, instant
- 250 g cream, liquid
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 55 minutes
Make a smooth dough from flour, salt, egg, four tablespoons of oil, and about 3-5 tablespoons of water (the amount of water usually depends on the amount you add during kneading). Wrap the dough in cling film and let it rest for at least 1 hour. Finely slice the basil (except for a few leaves for garnish). Mix these with the Parmesan and ricotta cheese and season with salt and pepper. Wash the orange in hot water, dry it, and zest it with a zester. Squeeze out the juice. Sauté the onions in the remaining oil. Sprinkle in the chili flakes and stir in the tomato paste. Deglaze with the broth, cream, and orange juice. Sprinkle in the lemon salt flakes. Simmer for about 5 minutes, then reduce the heat to low with the lid on. In the meantime, roll out the dough thinly on a floured surface. Heat a pot with plenty of salted water. Cut the dough into approximately 28 squares (8x8cm), add half a teaspoon of the ricotta mixture to each square, moisten the edges slightly, and fold the tips diagonally over each other. Pull the two opposite tips down on the work surface on the right and left and press them together. Now add the tomato pieces to the tomato and orange sauce and stir briefly. Coat the tortellini again in flour, add them to the boiling salted water, and stir immediately, otherwise they will stick to the bottom of the pan. Cook for 4-5 minutes (they will then float to the top). Serve immediately with the sauce, basil leaves, and orange zest.
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