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Shrimp Stuffed Tortellini Recipe

Introduction

  • by: Luc
  • Cuisine: Italian
  • Serves 2
  • Source: [1]

Ingredients

The Dough
  • 2 eggs
  • 1 fistfull spinach
  • ~2 cups of flour
  • Pinch of salt

The filling
  • Around 300 grams of Prawns (no head, no shell, deveined and uncooked)
  • 150 grams of Ricotta
  • Maybe 1/4 of a glass of wine (enough to get the blender going - try to add the least amount of wine as possible, I used white wine).
  • 1 fistfull of chives (use scissors to chop it first otherwise the blender will jam)

Method

  • Mix the 2 eggs, salt and spinach in a blender.
  • Transfer into a container and added flour little by little. You need to be careful with dough, if you play with it too much, it will be tough.
  • Mix the dough and let it rest for a bit. I left the dough in the freezer.
  • Blend the whole thing adding a tiny quantity of wine at the time.

Assembly
  • Pass the dough through a pasta machine using the biggest setting first, reduce and pass it through, then reduce and pass through again.
  • cut the dough with a thin rimmed glass or similar item. Don't play too much with the left overs and don't flour them too much either. The more you play with them, the harder they will be! I did throw out some left over dough at the end... Too tough...
  • add around 1/2 tablespoon of the prawn mixture on the circle, fold it and seal it by pressing it.

Cooking
  • Using a wok with a bit of olive oil cook a bird's eye chili with 2 pieces of chopped garlic. When finished, turn the Wok to low and leave the chili and garlic there.
  • Boil some salty water. Cook the pasta in batches (maybe 6-8 at the time). When cooked, add them to the wok.

Final scene
  1. Once everything in, I added a bit of olive oil, mixed the lot, plate it and voilà!
  2. Fridge to plate, it took me 60 minutes.

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