INGREDIENTS
- For five folks.
- Time:
- – Flour 500 g.
- – Sal 1 cda.
- – Eggs 3 models.
- – Milk 40 cc.
- – White wine 40 cc.
- – Additional semolin to stretch the dough.
- Stuffed:
- – Drained ricotta 400 g.
- – Nutmeg.
- – Grated cheese 100 g.
- – Salt and pepper.
- – Walnuts 100 g.
- – Caramelized onions 100 g.
- Salsa:
- – Sage 1 handful.
- – Olive oil.
- – Sliced garlic, 7 cloves.
- – Butter 2 tbsp.
- – Cherries (seared, place alone in a frying pan till golden brown).
Discover ways to put together this spectacular pasta dish: RICOTTA TORTELLINI, CARAMELIZED ONION AND WALNUT, with a scrumptious sage, butter and garlic sauce
PROCEDURE:
For the mass:
1. Place all of the elements in a processor and course of till built-in, then decrease every thing onto the counter and knead till easy.
2. Let relaxation coated for half-hour.
3. Divide the dough into 4 buns and work just a little slowly, then switch to the machine till it’s superb. Reduce 6 X 6 cm squares.
4. On all sides, place a tablespoon of filling and fold in half forming a triangle. Press the perimeters nicely.
5. Prepare on a plate with semolin
For the filling:
1. Drain the ricotta nicely, add the grated cheese, caramelized onion, nutmeg, salt, pepper and chopped walnuts. Combine every thing nicely.
For the sauce:
1. Sauté the cherries in a frying pan with out something till they flip golden brown.
2. In one other pan, begin with olive oil and butter, sliced garlic, sage and gently add the cherry tomatoes. Spice with salt and pepper.
3. Add the cooked pasta with just a little cooking water.
