Spinach-Ricotta Tortellini & Tomato Fondue

Ingredients           Qty

For pasta dough
refined flour        500 gm
egg yolks            4
olive oil               30 ml
salt                     5 gm

For spinach mixture
spinach                     400 gm
ricotta cheese           400 gm
nutmeg                     5 gm
onion (medium)        1
garlic                        3 cloves
olive oil                     50 ml
salt and pepper        to taste

For tomato fondue
onion                        50 gm
garlic                        20 gm
tomato (diced)         100 gm
thyme                      2 sprigs
olive oil                    30 ml
butter                      30 gm
salt                         to taste

For garnishing
parmesan flakes           a pinch
basil leaves (fried)        a pinch

1.   Put the flour in a bowl, form a well, and add the egg yolks, oil and salt. Now start making dough. Add water as needed until it becomes semi-hard. Cover and set aside.

2.   Chop the spinach roughly, blanch it in boiling water, and strain it.

3.   Heat olive oil in a pan. Add the chopped garlic and onion. Sauté.

4.   In a bowl, add chopped spinach, ricotta cheese, onion mixture, grated nutmeg and seasoning. Mix well.
      Sheet the pasta dough with a pasta machine. Use a round cutter to cut from the sheet. Fill some of the mixture in the rounds and make tortellini.

5.   Boil water in a pan and put the tortellini in it. When the tortellini floats to the surface, the pasta is cooked.

6.   Make a tomato fondue by heating olive oil, garlic and onion in a pan. Sauté until it turns translucent.


7.   Add thyme and tomatoes, cook it on a slow flame until tender, and add butter to finish the sauce.
      Toss the pasta in the tomato fondue, and garnish with parmesan flakes and fried basil leaves.