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🍰 Homemade Tortellini with Fresh Tomato Sauce

485 kcal · 30 min · 4 servings

Ingredients

• 350 g semolina
• 150 ml warm water
• semolina (for working)
• 2 handfuls basil
• 2 tbsp pine nuts
• 300 g ricotta
• salt
• pepper
• 0.5 tsp organic lemon zest
• 1 egg
• 1 onion
• 1 clove of garlic
• 2 tbsp olive oil
• 600 g chopped tomatoes (can)
• salt
• pepper (from the mill)
• sugar
• 1 tsp vinegar
• grated parmesan
• basil (for garnishing)

Instructions

1. 1. Pour the semolina onto a clean work surface and shape it into a small mound.
2. 2. Add the water gradually to the semolina and knead it through with your hands.
3. 3. Knead the dough for about 10 minutes until it becomes soft and pliable.
4. 4. If the dough is still too dry, add a little more water until it no longer sticks to your hands.
5. 5. Wrap the finished dough in cling film and let it rest for at least 30 minutes.
6. 6. Rinse the basil under cold water and shake it dry.
7. 7. Chop the basil very finely.
8. 8. Toast the pine nuts in a pan without oil until golden brown.
9. 9. Chop the toasted pine nuts coarsely.
10. 10. Let the ricotta drain well.
11. 11. Mix the ricotta with the basil, pine nuts, salt, pepper, lemon zest, and the egg.
12. 12. Season the filling to taste with the spices.
13. 13. Dust your work surface with semolina.
14. 14. Roll out the dough as thinly as possible.
15. 15. Cut squares with a side length of about 8 centimeters from the dough.
16. 16. Place 1 to 2 teaspoons of filling in the center of each square.
17. 17. Fold the dough edges to form triangles.
18. 18. Loop the two lower points around your index finger.
19. 19. Press the dough points together firmly.
20. 20. Fold the points inward.
21. 21. Place the finished pasta on the semolina-dusted surface.
22. 22. Repeat the process until all pasta is formed.
23. 23. Peel the onion and the garlic.
24. 24. Finely chop the onion and garlic.
25. 25. Heat the oil in a pan.
26. 26. Sauté the onions and garlic until translucent.
27. 27. Add the tomatoes to the pan.
28. 28. Salt and pepper the sauce.
29. 29. Let the sauce simmer for about 15 minutes until it becomes thick.
30. 30. Season the sauce with salt, pepper, sugar, and vinegar.
31. 31. Fill a large pot with water and add plenty of salt.
32. 32. Bring the water to a boil.
33. 33. Gently slide the ravioli into the water using a slotted spoon.
34. 34. Cook the pasta for about 5 minutes.
35. 35. Remove the pasta as soon as they float to the top.
36. 36. Place the pasta on plates and cover with the sauce.
37. 37. Sprinkle grated Parmesan over the pasta.
38. 38. Garnish the dishes with fresh basil.
39. 39. Serve the tortellini immediately.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 69 g