Herb Tortellini with Garlic Butter
by Tarla Dalal

Herby, cheesy tortellini dunked in a peppy mixed vegetables Schezwan sauce, this is a treat to remember forever! These tortellini are fabulous, made with a herb-laced plain flour dough and stuffed with cheese before cooking.

The story gets all the more interesting with the Oriental style topping, made with juicy veggies and peppy sauces. You can prepare the sauce beforehand, and re-heat it just before pouring over the tortellini. Enjoy the Herb Tortellini in Mixed Vegetables Schezwan Sauce piping hot!

This recipe has been viewed 32391 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Herb Tortellini with Garlic Butter recipe - How to make Herb Tortellini with Garlic Butter

For The Herb Tortellini
1 cup plain flour (maida)
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
1 tsp dry red chilli flakes (paprika)
4 tbsp olive oil
salt to taste
1 tbsp oil
plain flour (maida) for rolling
10 tsp grated processed cheese

For The Mixed Vegetables Schezwan Sauce
1/2 cup finely chopped carrot and french beans
1/2 cup finely chopped cabbage
1 tbsp cornflour
2 tbsp butter
1 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped green chillies
1/2 cup finely chopped spring onions whites and greens
1/4 cup schezwan sauce
2 tbsp tomato ketchup
1 tsp soy sauce
salt and to taste

Method
For the herb tortellini

Combine the plain flour, oregano, thyme, parsley, dry red chilli flakes, olive oil and salt to in a deep bowl and knead to a firm dough using enough water.
Cover with a wet muslin cloth and keep aside 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 cheese 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 herb 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. Drain and keep aside.

For the mixed vegetables schezwan sauce

Combine 1 cup of water and cornflour in a deep bowl, mix well and keep aside.
Heat the butter in a broad non-stick, add the garlic and sauté on a medium flame for few seconds.
Add the green chillies and spring onion whites and greens, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Add all the vegetables and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the schezwan sauce, tomato ketchup and soy sauce, mix well and cook on a medium flame for 1 minutes, while stirring occasionally.
Add the prepared cornflour-water mixture and pepper, mix well and cook on a medium flame for 1 minute, while stirring continuously. Keep aside.

How to procced

Just before serving, re-heat the mixed vegetables schezwan sauce till hot.
Place the herb tortellini on a serving plate, pour the mixed vegetables schezwan sauce evenly over it.
Serve immediately.

Nutrient values per serving

Energy	371 cal
Protein	6.6 g
Carbohydrates	28.9 g
Fiber	1.6 g
Fat	25.9 g
Cholesterol	0 mg
Vitamin A	721.7 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.1 mg
Vitamin B3	1.2 mg
Vitamin C	17.4 mg
Folic Acid	15.2 mcg
Calcium	92.4 mg
Iron	1.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	221 mg
Potassium	88.2 mg
Zinc	0.4 mg