Beet Green Tortelloni In Cream Sauce

4
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"I make this tortelloni with beet green, but you can substitute with spinach, kale or any green that you might like. I really use what's on my veggie garden. Same with the herbs."

Original recipe yields 4 servings
OK
  • FOR THE DOUGH
  • FOR THE FILLING
  • FOR THE SAUCE

Nutritional

  • Serving Size: 1 (269.8 g)
  • Calories 613.2
  • Total Fat - 29.2 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 300.6 mg
  • Sodium - 885.8 mg
  • Total Carbohydrate - 64.8 g
  • Dietary Fiber - 3.9 g
  • Sugars - 2.6 g
  • Protein - 22.2 g
  • Calcium - 245.5 mg
  • Iron - 3.2 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.2 mg

Step 1

Place the flour in a bowl. Make a well in the center and crack the eggs into it.

Step 2

Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the dough together until all binds together to give you a smooth lump of dough.(You can also make your dough in a food processor).

Step 3

Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, Then, wrap it in cling film, cover it with a cloth and put it to rest for half an hour.

Step 4

Here you can start with your filling. Then roll the dough with a rolling pin or a pasta machine. Lightly dust the pasta with flour if it sticks at all.

Step 5

How thin? Well...it really depends on your taste. I like it about 1 to 1.5 millimeters thin.

Step 6

Heat a skillet on low; add the olive oil and then the garlic. Cook on very low heat for about 10 minutes.

Step 7

We want then to turn into a butter consistency.Then add the onions and raise the heat to medium. Cook until onions are translucent. About 10 minutes;stir in the herbs and the beet greens.

Step 8

Cook for another 10 minutes until the greens are wealted.

Step 9

Season with salt and pepper and let the filling cool down.

Step 10

Here you can start rolling the dough. In a large bowl, combine the beet greens, Parmesan and eggs.Mix well.

Step 11

Place the rolled dough over a tortelloni mold. Spoon in the filling.

Step 12

Pour a few tablespoons of water into a small cup. Using your finger, line the edge of the tortelloni with water. This will help the pasta seal in the filling and stick together.

Step 13

Place another sheet of dough on top and press it by rolling it with the rolling pin several times until you can

Step 14

See the shape of the cut tortelloni come through.

Step 15

Repeat the process until you run out of dough and filling.

Step 16

Pour cream and parsley on a pan and warm it up on low heat. Lightly season with salt and pepper.

Step 17

Meanwhile cook the tortelloni in plenty of boiling salted water for 5 minutes, until all risen to the top, then use a slotted spoon to transfer them to a pan with the cream sauce.

Step 18

Gently turn the pasta to be coated in the sauce and leave for a minute for the pasta to absorb some of it.

Step 19

Spoon the tortelloni onto 4 plates and top with the cubed tomato grated Parmesan.

Tips & Variations


  • Ravioli mold.

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