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TORTELLONI

INGREDIENTS FOR THE PASTA DOUGH:

1 cup white flour (maida)
½ tsp baking powder
½ tsp salt
2 tbsp oil
water

INGREDIENTS FOR THE FILLING:

one bunch spinach
½ cup fresh cottage cheese
2 tbsp grated cheese
½ tsp garlic
salt,
red chilli powder
1 tsp oil.

INGREDIENT FOR THE SAUCE:

2 cups tomato puree
1½ tbsp sugar
½ cup water
½ tsp garlic paste
salt
red chilli powder
oregano
pepper
2 large capsicum (diced)
1 packet mushrooms (cut in halves)
2 tbsp cheese (grated)

METHOD:

(for the filling)
Chop, wash and boil spinach with a pinch of salt with a little water. Make puree of it. Mix the rest of the filling ingredients to it.

(for the pasta)
Knead the pasta dough by adding the pasta ingredients and keep it covered for 30 minutes with a wet cloth.

To prepare tortelli, thinly roll out the pasta dough and cut out 2½" circles. Place 1 tsp filling in the center, dampen edges, fold to form half moons, press properly and pinch both the ends together. Place tortelli apart on a clean, lightly dusted surface with flour tea towel. Leave to dry for a few minutes. Cook them in boiling salt water for about 4-5 minutes. Put a little oil in water. Drain well. Mix with the prepared tomato sauce
Serve with green salad

SERVES: 4.

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