Spinach Ricotta Tortellini with Sun Dried Tomatoes Pesto
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Mediterranean
Ingredients/ Συστατικά
  • 500 gr. / 17.5 oz. fresh tortellini with spinach and ricotta
  • 25 gr. / 1 oz. dried chanterelles mushrooms soaked in hot water and drained
  • 115 gr. / 4 oz. white button mushrooms, sliced
  • 200 gr. / 7 oz. sun dried tomatoes in their oil
  • 50 gr. / 2 oz. pine nuts
  • 200 ml / 7 oz. light cream
  • 1 cup of milk
  • 4 slices of bacon
  • 1 tbsp fresh chives
  • 3 sprigs of fresh oregano
  • 1 tsp onion powder
  • 3 tsp garlic puree, you can use garlic cloves chopped
  • 1 tbsp sugar
  • ½ cup tomato juice
  • ½ cup water from the tortellini
  • 1 cup grated cheese
  • Salt and pepper
Instructions/ Εκτέλεση
  1. In your blender put the sun dried tomatoes with their oil and the pine nuts and mix until you will have a thick muddy batter.
  2. In a deep skillet place the bacon slices and cook them until semi crisp in medium heat.
  3. Remove, cut them in pieces and set aside.
  4. In the same skillet pour the light cream and the milk and bring to boil.
  5. Add salt and pepper, the sun dried tomato pesto, chives, oregano, onion, garlic, sugar, bacon and tomato juice.
  6. Reduce heat to low add the mushrooms and let it cook for about ten minutes.
  7. In the meantime cook the tortellini al dente because they will cook in the oven as well.
  8. Preheat oven to 175°C/ 350°F.
  9. When the tortellinis are ready drain them, keeping ½ cup of their water.
  10. Remove the oregano sprig from the sauce.
  11. Throw them to the sauce and their water and mix so as for the sauce to cover all of them.
  12. Transfer them to a deep pan or a pyrex, spread the cheese on top and bake them for about 20 minutes or until the cheese has melted and has started to take color.
  13. Remove, let them rest for 5 minutes and serve.
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/spinach-ricotta-tortellini-with-sun-dried-tomatoes-pesto/