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🍰 Homemade Tortellini with Fresh Tomato Sauce and Ricotta

152 kcal · 30 min · 4 servings

Ingredients

• 1 handful baby spinach
• 1 tbsp pine nuts
• 3 tbsp olive oil
• 70 g smoked ricotta (or Parmesan)
• salt
• pepper (from the mill)
• 1 tbsp fruit vinegar
• 1 tsp sugar
• 250 g cherry tomatoes
• pepper (from the mill)
• flour (for working)

Instructions

1. 1. Mound the flour with a pinch of salt onto a clean work surface.
2. 2. Press a well into the center of the flour.
3. 3. Add the eggs, the oil, and 2 to 3 tablespoons of cold water into the well.
4. 4. Knead everything into a smooth dough.
5. 5. Shape the dough into a ball.
6. 6. Wrap the dough ball in plastic wrap.
7. 7. Let the dough rest for about 30 minutes.
8. 8. Let the spinach for the filling thaw.
9. 9. Squeeze the thawed spinach to remove excess liquid.
10. 10. Finely chop the spinach.
11. 11. Press the ricotta through a sieve.
12. 12. Mix the sieved ricotta with the chopped spinach.
13. 13. Stir the parmesan and the egg yolk into the ricotta mixture.
14. 14. Season the filling with salt and pepper.
15. 15. Dust the floured work surface with flour.
16. 16. Take a portion of the dough.
17. 17. Roll out the dough thinly.
18. 18. Cut out circles with a diameter of about 6 centimeters.
19. 19. Place about 1 teaspoon of filling in the center of each dough circle.
20. 20. Brush the edges of the dough circles with a little water.
21. 21. Press the edges together firmly.
22. 22. Fold the edge up about 2 millimeters.
23. 23. Shape the tortellini around your finger.
24. 24. Place the tips of the tortellini on top of each other.
25. 25. Press the tips together firmly.
26. 26. Place the finished tortellini on the floured surface.
27. 27. Peel the shallot and the garlic.
28. 28. Dice the shallot and the garlic finely.
29. 29. Heat the oil in a pan.
30. 30. Sweat the shallot and the garlic until translucent in the hot oil.
31. 31. Add the pureed tomatoes to the onion mixture.
32. 32. Season the sauce with salt, pepper, vinegar, and sugar.
33. 33. Let the sauce simmer for about 10 minutes.
34. 34. Wash the cherry tomatoes.
35. 35. Drain the cherry tomatoes.
36. 36. Add the cherry tomatoes to the tomato sauce.
37. 37. Let the cherry tomatoes steep in the sauce for about 5 minutes.
38. 38. Taste the tomato sauce and adjust the seasoning.
39. 39. Wash the baby spinach.
40. 40. Spin the baby spinach dry.
41. 41. Put the baby spinach, the pine nuts, the oil, and 20 to 30 grams of smoked ricotta into a blender.
42. 42. Puree the ingredients into a pesto.
43. 43. Add a little water if necessary, if the pesto is too thick.
44. 44. Season the pesto with salt and pepper.
45. 45. Bring plenty of salted water to a boil.
46. 46. Simmer the tortellini in the boiling water for 4 to 5 minutes.
47. 47. Remove the tortellini with a slotted spoon as soon as they rise to the surface.
48. 48. Let the tortellini drain.
49. 49. Toss the tortellini in the tomato sauce.
50. 50. Distribute the tortellini onto plates.
51. 51. Drizzle the spinach pesto over the tortellini.
52. 52. Grate the remaining smoked ricotta over the dishes.
53. 53. Garnish the dish with toasted bread and parsley as desired.
54. 54. Serve the tortellini warm.

Nutrition per serving

• kcal: 152
• Protein: 4 g · Fett/Fat: 12 g · Carbs: 8 g