Homemade Tortellini in Pesto with Roasted Cherry Tomatoes:
Tortellini:
3 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
3 tablespoons water
1 teaspoon olive oil
In a food processor add the flour and salt and pulse. Mix the wet ingredients and pour the mixture slowly into the flour and salt. Pulse until all the dough starts to come away from the sides of the processor. Remove the dough and form a ball by kneading the dough. Wrap the dough with plastic wrap and place into the refrigerator for 1 hour to rest. After 1 hour take the dough out, flour a flat surface and knead the dough for 8 to 10 minutes. Roll out the dough until it is about 1/4 inch thick (you don't want them to be to thick). Use a round cookie cutter to cut out 3-4 inch disks.
Tortellini Filling:
1/2 cup ricotta cheese
1/4 cup freshly grated Parmesan
2 tablespoons chopped spinach
1/4 tsp pepper
1/4 tsp kosher salt
1 pinch nutmeg
1 egg
Egg wash (put in separate small bowl, you'll also need a brush):
egg mixed with 1/2 teaspoon water
Mix the filling ingredients together and spoon 1/4 a tsp of the filling and place in the center of each disk. Brush egg wash on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
In half a gallon of boiling salted water add the tortellini in small batches. Cook for 4 to 5 minutes, or until they float to the surface. Remove them and place in a strainer to drain. Pour into a large serving dish when after they have drained.
Roasted Cherry Tomatoes:
Preheat your oven to 400. In a mixing bowl lightly cover cherry tomatoes with olive oil and place them on a baking sheet. Sprinkle a little salt and pepper over the top of them and place them in the oven for 20 minutes. Add them to the tortellini's right away and mix together. (While the tomatoes are roasting start making your pesto)
Homemade Pesto:
1/4 cup toasted pine nuts, chopped (400 oven for 10 minutes)
1/2 cup freshly grated Parmesan Cheese
2 cups fresh basil leaves
2 cloves garlic
2/3 cup extra-virgin olive oil
Kosher salt
Pepper
In a food processor combine the basil, garlic, and toasted pine nuts and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If you are using the pesto immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to Tortellini's and tomatoes in a large serving dish. Add freshly grated Parmesan cheese and mix together.
If you are freezing the pesto, transfer it to an air-tight container and pour the remaining oil over the top. Homemade pesto can stay in the freezer up to three months. Thaw and stir in cheese.
Tortellini:
3 cups all-purpose flour
1/2 teaspoon salt
2 large eggs
3 tablespoons water
1 teaspoon olive oil
In a food processor add the flour and salt and pulse. Mix the wet ingredients and pour the mixture slowly into the flour and salt. Pulse until all the dough starts to come away from the sides of the processor. Remove the dough and form a ball by kneading the dough. Wrap the dough with plastic wrap and place into the refrigerator for 1 hour to rest. After 1 hour take the dough out, flour a flat surface and knead the dough for 8 to 10 minutes. Roll out the dough until it is about 1/4 inch thick (you don't want them to be to thick). Use a round cookie cutter to cut out 3-4 inch disks.
Tortellini Filling:
1/2 cup ricotta cheese
1/4 cup freshly grated Parmesan
2 tablespoons chopped spinach
1/4 tsp pepper
1/4 tsp kosher salt
1 pinch nutmeg
1 egg
Egg wash (put in separate small bowl, you'll also need a brush):
egg mixed with 1/2 teaspoon water
Mix the filling ingredients together and spoon 1/4 a tsp of the filling and place in the center of each disk. Brush egg wash on the bottom half of the round and fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.
In half a gallon of boiling salted water add the tortellini in small batches. Cook for 4 to 5 minutes, or until they float to the surface. Remove them and place in a strainer to drain. Pour into a large serving dish when after they have drained.
Roasted Cherry Tomatoes:
Preheat your oven to 400. In a mixing bowl lightly cover cherry tomatoes with olive oil and place them on a baking sheet. Sprinkle a little salt and pepper over the top of them and place them in the oven for 20 minutes. Add them to the tortellini's right away and mix together. (While the tomatoes are roasting start making your pesto)
Homemade Pesto:
1/4 cup toasted pine nuts, chopped (400 oven for 10 minutes)
1/2 cup freshly grated Parmesan Cheese
2 cups fresh basil leaves
2 cloves garlic
2/3 cup extra-virgin olive oil
Kosher salt
Pepper
In a food processor combine the basil, garlic, and toasted pine nuts and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
If you are using the pesto immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to Tortellini's and tomatoes in a large serving dish. Add freshly grated Parmesan cheese and mix together.
If you are freezing the pesto, transfer it to an air-tight container and pour the remaining oil over the top. Homemade pesto can stay in the freezer up to three months. Thaw and stir in cheese.
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