Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce

by Tarla Dalal

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Tortellini is an interesting type of homemade pasta with a nice cheesy filling. It can be combined with veggies and sauces to make mouth-watering dishes.

In this recipe, we go from the ground up showing you how to make the cheesy tortellini, and then proceed to cook it with pesto sauce and sun-dried tomatoes.

The herby and nutty taste of pesto, the tang of sun-dried tomatoes and the lusciousness of fresh cream combine beautifully in the dish to give you an awesome experience.

Ensure that the Tortellini with Sun-Dried Tomatoes and Basil Pesto Sauce is served immediately because the cheese tends to make it chewy after a while.

Do try other pasta treats like Spinach Lasagna or Cannelloni .

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Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce recipe - How to make Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce

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Preparation Time: 10 mins Cooking Time: 24 mins Total Time: 34 mins Makes 4 servings
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Ingredients

For The Tortellini
1 cup plain flour (maida)
2 tbsp olive oil
salt to taste
1 tbsp oil for cooking

To Be Mixed Into Cheese Mixture
1/4 cup grated processed cheese
1/2 tsp dried mixed herbs
1/2 tsp dry red chilli flakes (paprika)

For The Sauce
1 tbsp olive oil
1 tbsp finely chopped garlic (lehsun)
1/4 cup sundried tomatoes and basil pesto
3/4 cup milk
2 tbsp fresh cream
2 tsp dry red chilli flakes (paprika)
2 tbsp grated processed cheese
salt to taste

Method
For the tortellini

Combine all the ingredients in a deep bowl, mix well and knead it into semi-soft dough, using enough water.
Cover the dough with a damp muslin cloth for 15 minutes.
Divide the dough into 2 equal portions.
Roll out each portion of the dough into 250 mm. ( 10”) diameter circle using a little plain flour for rolling.
Cut into circles using a 50 mm. (2”) cookie cutter or a vaati to get 5 roundels.
Keep doing till all the dough is over, to get 20 roundels in all.
Place one roundel on a clean, dry surface and put ½ tsp of prepared cheese mixture in the center.
Fold over to make a semi-circle and press the edges lightly with your fingers to seal it.
Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together.
Repeat steps 7 to 9 to make the remaining 19 tortellini.
Boil enough water in a deep non-stick pan, with salt and oil.
Add the prepared tortellini, few at a time and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Drain and keep aside.

For the sauce

Heat the oil in a broad non-stick pan add the garlic and pesto and sauté on medium flame or few seconds.
Add the milk, fresh cream and chilli flakes and mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.

How to proceed

Just before serving, add the prepared tortellini, cheese and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve immediately.

Accompaniments

Bean and Pasta Soup ( Italian Recipe)
Chocolate Cinnamon Peaches, Stuffed Canned Peaches with Vanilla Ice-cream
Onion and Thyme Focaccia
Pizzelle with Mozzarella and Olives

Nutrient values per serving

Energy	342 cal
Protein	7.4 g
Carbohydrates	23.8 g
Fiber	0.2 g
Fat	23.3 g
Cholesterol	15.5 mg
Vitamin A	307.4 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	0.7 mg
Vitamin C	4 mg
Folic Acid	5.2 mcg
Calcium	173 mg
Iron	1.1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	13.5 mg
Potassium	97.4 mg
Zinc	0.2 mg