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Spinach and ricotta mushroom tortellini in chilli garlic oil Recipe

Italian’s most delisbed fresh pasta is now prepared eggless without compromising the flavours and textures.

  • Prep time:
  • 90 minutes
  • cook time:
  • 30 minutes
  • serves:
  • 4 pax

Ratings :

    • (1)

Details

Ratings

    • (1)

Vegetarian

Level : Moderate

Cuisine : Italian

Course : Mains

Recipe Notes

If you find dough sticking to your hand or soft keep kneading until it stops. Let dough rest properly to loosen its gluten which will give it good strength.

Ingredients

Ingredients For Spinach and ricotta mushroom tortellini in chilli garlic oil Recipe

Methods
  • 1. In a bowl put finely ground flax seeds with 6 tbsp of water (75ml) that covers it and leave it for resting.
  • 2. Wash spinach pat dry and then on stove grill spinach leaves and puree it along with 1 garlic clove.
  • 3. On a clean shlef top add maida and make a well. Add spinach puree gradually along with flax seed paste and knead into soft yet hard dough for 20 minutes.
  • 4. Once dough is hard add olive oil and knead it until soft. It will take 15 minutes. The dough should be medium stiff and sponge back when you poke. Let it rest for 50 minutes.
  • 5. In a pan add olive oil and butter and garlic. Add finely chopped mushroom and add salt and freshly crushed black peper and saute until cooked and remove off heat.
  • 6. In a pan add olive oil and amul butter and in cold oil add finely chopped garlic and cook on slow heat until golden and add basil and remove from the heat.
  • 7. After 1 hour knead the dough again for 2 minutes and rest it again for 10 minutes.
  • 8. Add ricotta cheese to cold mushroom filling and keep aside.
  • 9. Take small portion of dough and roll it flat and thin on shelf top till the shelf top is visible through the dough sheet and cut into round shape using small bowl.
  • 10. Put half table spoon filling on one round sheet and fold to make half moon and seal with water.
  • 11. Keep a finger in the middle of half moon on the side which is not sealed and bring two ends together and seal with water. Make 20 tortellinis and keep aside under wet cloth.
  • 12. In a bowl add water salt and oil and keep for boiling.
  • 13. Put tortellini into boiling water and they are cooked when they float on top of the boiling water.
  • 14. Remove tortellini in a pan with garlic and basil oil. Sprinkle chilli flakes and parmesan.
  • 15. And in a pasta dish remove tortellini serve with infused oil. Garnish with fired basil and parmesan and serve.
Reviews

Nice!! It's something different. Thanks for sharing this type for unique recipes.

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