Tortellini with Tomato Sauce and Parmesan

Ingredients

• 400 g flour
• Salt
• 4 eggs
• 1 EL oil
• 120 g chopped frozen spinach
• 300 g ricotta
• 70 g grated Parmesan
• 1 egg yolk
• Salt
• Pepper
• egg white (for brushing)
• 1 small onion
• 2 Garlic cloves
• 1 EL oil
• 1 can pizza tomatoes (400 g)
• 2 EL Ketchup
• Salt
• Pepper
• Basil
• parmesan (for sprinkling)

Instructions

1. 1.

   For the tortellini, place flour with salt on a work surface, press a depression and add eggs, oil and about 3 EL cold water. Knead into a smooth dough, shape into a ball and wrap in a damp kitchen towel. Let rest for 30 minutes. For the filling, thaw spinach, finely chop. Sift ricotta through a sieve, mix with spinach, parmesan and egg yolk. Season with salt and pepper.

2. 2.

   Roll out the dough in portions on a floured surface, cut circles of 6 cm diameter. Place a hazelnut-sized portion of filling in each center, brush edges with beaten egg white and press firmly together. Fold the edge up 2 mm and shape into a round roll. Bring the tips together and press to seal. Drop into boiling salted water and simmer for about 5 minutes. For the tomato sauce, peel and finely chop onion and garlic. Sauté in oil, add pizza tomatoes, ketchup, salt and pepper. Wash basil, remove leaves, chop and stir into sauce. Toss the tortellini with the sauce, garnish with basil and sprinkle parmesan.