John Myers
Tortellini Pot
The perfect tortellini pot recipe with a picture and simple step-by-step instructions.
- 200 g Spinach leaves
- 120 g Mixed minced meat
- 1 Pc. Clove of garlic
- 1 tbsp Cold pressed olive oil
- 2 tsp Tomato paste concentrated three times
- Paprika, smoked or noble sweet
- Sugar
- 1 Can Pizza tomatoes
- 200 ml Vegetable broth
- 1 Can Chickpeas (450 ml)
- 250 g Tortellini with Spinach & Riccota (cooling shelf)
- Chopped parsley
- Wash fresh spinach leaves and shake dry, thaw frozen leaves. Finely dice the garlic. Heat olive oil in a saucepan and fry the minced meat until crumbly. Add the tomato paste and garlic and simmer for another 2 minutes so that the tomato paste can caramelize easily. Now season with paprika powder and sugar to taste. Pour in the pizza tomatoes and stock and simmer for another 10 minutes.
- In the meantime, cook the tortellini in plenty of salted water. Finally add the chickpeas, tortellini and spinach and heat everything through. Arrange the stew on plates and, if desired, sprinkle with chopped parsley.
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