John Myers
Tortelloni with Tomato and Orange Sauce
The perfect tortelloni with tomato and orange sauce recipe with a picture and simple step-by-step instructions.
- 1 Pack, 250 g Tortelloni with ricotta and spinach filling
- Salt, pepper, sugar
- 1 small piece, approx. 0 g Ginger
- 1 Organic orange
- 1 small Onion
- 1 Clove of garlic, if you like
- 0,5 tbsp Tomato paste
- 1 Jar, 425 ml Peeled or chunky tomatoes
- A few spritzes of TAbAsco, AlternAtively 1 pinch of chili powder
- 0,5 bunch Flat leaf parsley
- 1 tablespoon each of butter and olive oil
- Peel ginger and grate finely. Wash and dry the organic orange with hot water, finely grate the peel. Squeeze the orange and measure out 75 ml of juice. Peel the onion and garlic and chop finely.
- For the tortelloni, bring about 2 liters of salted water to the boil and cook the tortelloni according to the instructions on the packet.
- Heat butter and olive oil in a pan. Briefly sauté the onion, garlic and ginger. Stir in tomato paste and deglaze with orange juice. Pour in the tomatoes with their juice and roughly chop with a spatula. Season with salt, pepper, a pinch of sugar, Tabasco and orange peel. Bring to the boil and simmer uncovered for about 5 minutes.
- Wash the parsley, shake dry and finely chop the leaves. Season the sauce again to taste.
- Drain the tortelloni, drain and mix immediately with the sauce. Spread on warmed plates, sprinkle with chopped parsley and serve.
- Mixed lettuce tastes good with it.
- Tip 7: If you don’t want to do without meat, you can fry 100 g bacon in a pan and crumble it over the tortelloni just before serving.
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