Tortellini with Spinach Cream Sauce

Ingredients

• 350 g flour
• 1 pinch salt
• 3 eggs
• 1 tbsp oil
• 200 g fresh leaf spinach
• 300 g ricotta
• 70 g freshly grated Parmesan
• 1 egg yolk
• Salt
• pepper (ground)
• nutmeg
• 2 ripe tomatoes
• 150 g fresh leaf spinach
• 1 tbsp butter
• 100 ml White wine
• 200 ml heavy cream (minimum 30% fat)
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Place the flour and salt on a work surface, create a well in the center, add the eggs, oil, and 2 tbsp cold water. Knead into a smooth dough, shape into a ball, wrap in a damp kitchen towel, and let rest for 30 minutes.

2. 2.

   For the filling, thaw the spinach, squeeze out excess moisture, and finely chop. Rinse, wash, dry, blanch in boiling salted water, drain, shock in cold water, pat dry, then chop again. Sift the ricotta through a sieve and mix with the spinach, parmesan, and egg yolk. Season with salt, pepper, and nutmeg.

3. 3.

   Roll out portions of dough on a floured surface to thin sheets and cut 6 cm circles. Place a hazelnut-sized amount of filling in each center, brush edges with beaten egg white, fold into half-moons, press edges together, lift the corners, pull them back, and seal.

4. 4.

   Bring plenty of salted water to a boil and cook tortellini portions for about 6–7 minutes until al dente. For the sauce, steep tomatoes briefly in hot water, peel, quarter, core, and dice. Rinse and dry spinach again. Sauté both in hot butter, deglaze with white wine, reduce, then pour in cream. Simmer slightly, stir in parmesan, season with salt, pepper, and nutmeg. Drain tortellini, place on warmed deep plates, and serve.