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Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce recipe | Desi Tortellini with Sun-Dried Tomato and Basil Chutney |
Tarla Dalal
27 June, 2017
Table of Content
Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce recipe | Desi Tortellini with Sun-Dried Tomato and Basil Chutney |
Desi Tortellini with Sun-Dried Tomato and Basil Chutney: An Indian Twist
This recipe for Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce, affectionately called Desi Tortellini with Sun-Dried Tomato and Basil Chutney, offers a delightful fusion of Italian and Indian culinary traditions. Instead of a standard pesto, this version incorporates the vibrant flavors of sun-dried tomatoes and basil into a "chutney-like" sauce, giving it an Indian character. The homemade tortellini, filled with a cheesy mixture, are lovingly prepared to create a truly unique and satisfying vegetarian dish that bridges two rich food cultures.
The Heart of the Flavor: Crafting the Indian-Style Sauce
The unique "desi" flavor of this tortellini comes largely from its distinctive sauce. It begins by heating olive oilin a broad non-stick pan, then adding finely chopped garlic and the star ingredient: sun-dried tomatoes and basil pesto (which, in an Indian context, takes on a "chutney" persona). These are sautéed for just a few seconds to release their intense aromas. To this fragrant base, milk and fresh cream are added, along with a generous kick of dry red chilli flakes (paprika). The mixture is brought to a gentle boil and cooked for about a minute, stirring occasionally, allowing the flavors to meld into a rich, creamy, and subtly spicy sauce that sets the Indian tone.
The Homemade Touch: Crafting the Tortellini Dough
The joy of this dish is amplified by the homemade tortellini. The dough is created by combining plain flour (maida), olive oil, and salt in a deep bowl. These ingredients are thoroughly mixed and then kneaded into a semi-soft dough using just enough water. This pliable dough is then covered with a damp muslin cloth and allowed to rest for 15 minutes. This resting period is crucial as it allows the gluten in the flour to relax, making the dough more elastic and easier to roll out thinly without tearing, which is essential for delicate pasta shapes.
Shaping the Perfect Tortellini: A Labor of Love
Once the dough has rested, it's divided into two equal portions. Each portion is meticulously rolled out into a thin, 250 mm (10-inch) diameter circle, using a little plain flour to prevent sticking. From these large circles, smaller 50 mm (2-inch) roundels are cut using a cookie cutter or even a small vaati (bowl). This process is continued until all the dough is used up, yielding approximately 20 roundels. These small pasta circles are then ready to be filled with the prepared cheese mixture (grated processed cheese, dried mixed herbs, and dry red chili flakes), forming the iconic tortellini shape.
Assembling and Cooking the Delicate Tortellini
The assembly of the tortellini is a delicate art. Each roundel is placed on a clean, dry surface, and ½ tsp of the prepared cheese mixture is placed precisely in its center. The roundel is then folded over to create a semi-circle, with the edges lightly pressed together to seal the filling inside. The two corners of the semi-circle are then brought together and pinched firmly with fingers, forming the classic tortellini "belly-button" shape. Once all the tortellini are shaped, they are cooked a few at a time in a deep non-stick pan of boiling water with salt and oil for 3 to 4 minutes, stirring occasionally, until tender. They are then drained and set aside.
Final Symphony: Bringing it All Together and Serving Hot
Just before serving, the prepared tortellini are added to the previously made sun-dried tomato and basil sauce, along with an additional sprinkle of grated cheese and salt. This mixture is gently tossed and cooked on a medium flame for about 2 minutes, stirring occasionally, allowing the tortellini to warm through and absorb the delicious flavors of the sauce, and the cheese to melt slightly. The Desi Tortellini with Sun-Dried Tomato and Basil Chutney is best served immediately, ensuring the pasta is perfectly tender, the sauce is warm and vibrant, and the cheese is delightfully gooey, providing a truly satisfying and unique fusion meal.
Tags
Preparation Time
10 Mins
Cooking Time
24 Mins
Total Time
34 Mins
Makes
4 servings
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 sauce
Heat the olive oil in a broad non-stick pan.
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add the finely chopped garlic (lehsun).
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3. Add sundried tomatoes and basil pesto.
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4. sauté on medium flame or few seconds.
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5. Add the milk, fresh cream and dry red chilli flakes (paprika) and mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
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For the tortellini
Combine all the ingredients in a deep bowl, mix well and knead it into semi-soft dough, using enough water.
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Cover the dough with a damp muslin cloth for 15 minutes.
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- 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.
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Cut into circles using a 50 mm. (2”) cookie cutter or a vaati to get 5 roundels.
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- 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.
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Fold over to make a semi-circle and press the edges lightly with your fingers to seal it.
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Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together.
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Repeat steps 7 to 9 to make the remaining 19 tortellini.
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Boil enough water in a deep non-stick pan.
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Add salt.
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Add oil.
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Add the prepared tortellini, few at a time and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Drain and keep aside.
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How to proceed
Just before serving, add the prepared tortellini, grated processed cheese and salt to taste, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
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Serve Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce recipe | Desi Tortellini with Sun-Dried Tomato and Basil Chutney immediately.
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Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce recipe with step by step photos
Nutrient values (Abbrv)per plate
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The Nutrient info is complete
Bela
Jan. 4, 2021, 11:09 p.m.
What is Peato?
Archana
April 2, 2014, 5:58 p.m.
These tortellini are really good.. made this for my house party.. and it was a great hit.. the pesto sauce is nice and tangy in taste.. Thank you for this recipe..
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