Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce
by Tarla Dalal
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 .
Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce recipe - How to make Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
For the tortellini
- 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
- 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
- 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.
| 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 |
What is Peato?
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..