VCE: Spinach Tortellini With Walnuts, Parsley, And Pecorino

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* Exported from MasterCook *

 

Spinach Tortellini With Walnuts, Parsley, And Pecorino

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison page 471

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Egg Pasta

(see separate recipe)

1/2 onion -- finely diced

1 garlic clove -- minced

1 tablespoon olive oil

1 tablespoon butter

1 large spinach bunch -- about 1 pound

stems removed and leaves roughly chopped

Salt and freshly milled pepper

1 cup ricotta

1 egg

1/8 teaspoon grated nutmeg

***WALNUT SAUCE***

1/2 cup walnuts

roasted and finely chopped

2 tablespoons pine nuts

toasted in a small skillet and finely

chopped

1 garlic clove -- minced

1/2 cup chopped parsley

2 tablespoons butter

3 tablespoons extra virgin olive oil

1/4 cup grated pecorino Romano or Parmesan

plus extra for garnish

 

SERVES 4 TO 6

 

This nut sauce is a quick enhancement for storebought or homemade pastas

alike. The shape of this pasta catches the nuts and shards of cheese in

its fold, but you can make a simpler square ravioli if you prefer.

 

Make the pasta dough and set it aside to rest.

 

Cook the onion and garlic in the oil and butter in a skillet over medium

heat until the onion is softened, about 6 minutes. Add the spinach, season

with 1/2 teaspoon salt, and cook until tender. Raise the heat to evaporate

the remaining juices, then remove and finely chop. Mix with the ricotta

and egg and season with the salt, pepper, and nutmeg to taste.

 

Roll out the dough and cut it into 2-inch squares or circles. Place a dab

of filling - about 1/2 teaspoon - in the center of a square. Fold the

square corner to corner, forming a triangle. One side should fall just a

little short of the other. Press the edges together. Pick up the triangle

and hold it with the long side facing the counter. Wrap the two lower

corners around your finger, lapping one over the other, and press to secure

them. Repeat with the rest.

 

Start heating water for the pasta. Meanwhile, in a large bowl combine the

nuts, garlic, parsley, butter, olive oil, 1/4 cup cheese, a pinch of salt,

and pepper to taste. Cook the tortellini in the gently boiling salted

water for 4 or 5 minutes and add them to the walnut sauce. Gently mix them

into it to melt the butter, then serve lightly dusted with additional cheese.

 

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