A classic recipe done to perfection: spinach pasta filled with lemony ricotta and topped with a hazelnut pesto. It takes time, but the only tricky element is making sure the tortellini is properly ...
Wash and peel the potatoes and cut into thin slices. Dot with butter and bake for 25 minutes at 180°C or until the potatoes are cooked and the surface is a beautiful golden brown.
Stir in the garlic and chilli flakes ... reduce the heat to low and allow the soup to simmer for 10 minutes. Stir in the tortellini and spinach, then leave to cook for a further 5 minutes.
While they're in the oven, cook the tortellini and make a quick sauce ... Remove from heat. Mash garlic and stir into sauce then stir in remaining roasted vegetables. Season to taste with salt ...
Shape them all in a similar manner. 5. Dunk the tortellini in the boiling water and allow to cook for two minutes. Strain each one out. For The Sauce 1. Melt the butter in a non-stick pan over medium ...
The dumplings are made into a shape used for Italian tortellini and some types of Korean mandu. The beurre blanc is a traditional French emulsified sauce that goes well with seafood, but here we ...