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🍝 Homemade Arugula Tortellini with Onion and Pine Nut Sauce

880 kcal · 30 min · 4 servings

Ingredients

• 350 g flour
• 3 eggs
• salt
• 4 tbsp olive oil
• 3 red onions
• 8 cherry tomatoes
• 300 g arugula
• 200 g ricotta
• 1 egg
• 0.5 clove of garlic
• pepper (from the mill)
• nutmeg (freshly grated)
• 1 egg (for brushing)
• 80 g butter
• 6 tbsp pine nuts
• 1 tbsp freshly chopped parsley
• 10 red, small chili peppers

Instructions

1. 1. Sift the flour onto a clean work surface.
2. 2. Make a well in the center of the flour.
3. 3. Whisk the eggs in a separate bowl.
4. 4. Season the eggs with salt and stir in the olive oil.
5. 5. Pour the egg mixture into the well in the flour.
6. 6. Slowly mix the flour from the edges into the liquid using your fingers.
7. 7. Knead the dough until it is smooth and elastic.
8. 8. Wrap the dough in plastic wrap.
9. 9. Let the dough rest for 30 minutes.
10. 10. Peel the onions.
11. 11. Slice the onions into thin strips.
12. 12. Wash the tomatoes.
13. 13. Pat the tomatoes dry.
14. 14. Wash the arugula.
15. 15. Remove any damaged leaves.
16. 16. Set aside a few nice leaves for garnish.
17. 17. Wilt the remaining arugula in boiling salted water for a short time.
18. 18. Drain the arugula.
19. 19. Shock the arugula with cold water.
20. 20. Squeeze the arugula well to remove excess liquid.
21. 21. Finely chop the arugula.
22. 22. Place the arugula in a bowl.
23. 23. Add the ricotta.
24. 24. Add an egg.
25. 25. Peel and chop the garlic.
26. 26. Add the chopped garlic to the bowl.
27. 27. Season the mixture with salt, pepper, and nutmeg.
28. 28. Mix all filling ingredients well.
29. 29. Divide the pasta dough into portions.
30. 30. Roll out one portion of dough very thinly.
31. 31. Place about 1 teaspoon of arugula filling on one half of the dough.
32. 32. Repeat this with about 3 cm distance to the next filling.
33. 33. Whisk an egg for gluing.
34. 34. Brush the dough edges thinly with the whisked egg.
35. 35. Fold the other half of the dough over the fillings.
36. 36. Press the dough edges firmly in the gaps with your fingers.
37. 37. Cut the tortellini using a pastry wheel.
38. 38. Bring salted water to a boil.
39. 39. Add the tortellini to the boiling water.
40. 40. Cook the tortellini for 4-5 minutes while simmering gently.
41. 41. Carefully lift the tortellini out with a slotted spoon.
42. 42. Let the tortellini drain.
43. 43. Heat a pan.
44. 44. Melt the butter in the pan.
45. 45. Add the onion strips and pine nuts.
46. 46. Sauté the ingredients until golden brown, shaking the pan occasionally.
47. 47. Add the tomatoes.
48. 48. Add the parsley.
49. 49. Add the chili peppers.
50. 50. Sauté the ingredients briefly.
51. 51. Distribute the tortellini onto plates.
52. 52. Pour the onion and pine nut butter over the tortellini.
53. 53. Garnish the dishes with the remaining arugula.
54. 54. Serve the tortellini hot.

Nutrition per serving

• kcal: 880
• Protein: 30 g · Fett/Fat: 52 g · Carbs: 73 g