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  • Angel Ashcroft

Spinach Tortelloni: Sun Blush Tomato, Classic Bluffala, Basil.

Updated: Sep 28


Ingredients: Feeds 6

For the Pasta Dough:

330g Organic 00 pasta flour

20g spinach powder

1 tbsp mild olive oil

1/2 tsp fine salt

150ml filtered water


In a food processor blitz all the ingredients for the pasta dough until it comes together in a lump. Knead the dough on a lightly floured surface of 5 minutes until it's smooth and elastic. Halve the dough and wrap each ball in cling film and refrigerate for at least half an hour.


Roll the dough using a pasta machine up to setting '5' for thinness. use a circular cutter to prepare for filling.


Ingredients for the filling:

500g baby spinach wilted, squeezed dry and finely chopped

grate of nutmeg to taste

salt and pepper to taste


Mix the filling ingredients together and then take a heaped teaspoon and place on the centre of the prepared pasta dough. wet the edge of the dough and fold over into a half circle making sure there is no air inside. The two end of the half cir ole can then be brought together to form the traditional tortellini shape.


Cooke in batch of boiling water for about 2-3 minutes of until the tortellini rises to the surface, drain and serve with:


Ingredients to serve:

1 Bluffala vegan cheese from Strictly Roots Vegan sliced into half moons

2 ripe vine tomatoes, sliced into half moons

Fresh basil leaves

Good quality olive oil to drizzle.


arrange the cooked tortellini , tomatoes and Bluffala on a plate and drizzle with olive oil and torn up basil leaves.






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