You are here: Home> Cuisine > Italian Vegetarian > Italian Veg Pasta > Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce
Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce
Tarla Dalal
06 December, 2024
Table of Content
In this recipe, we go from the ground up showing you how to make the cheesy tortellini, and then proceed to cook it with pesto sauce and sun-dried tomatoes.
The herby and nutty taste of pesto, the tang of sun-dried tomatoes and the lusciousness of fresh cream combine beautifully in the dish to give you an awesome experience.
Ensure that the Tortellini with Sun-Dried Tomatoes and Basil Pesto Sauce is served immediately because the cheese tends to make it chewy after a while.
Do try other pasta treats like Spinach Lasagna or Cannelloni .
Tags
Preparation Time
10 Mins
Cooking Time
24 Mins
Total Time
34 Mins
Makes
4 servings
Ingredients
For The Tortellini
1 cup plain flour (maida)
2 tbsp olive oil
salt to taste
1 tbsp oil for cooking
To Be Mixed Into Cheese Mixture
1/4 cup grated processed cheese
1/2 tsp dried mixed herbs
1/2 tsp dry red chilli flakes (paprika)
For The Sauce
1 tbsp olive oil
1 tbsp finely chopped garlic (lehsun)
3/4 cup milk
2 tbsp fresh cream
2 tsp dry red chilli flakes (paprika)
2 tbsp grated processed cheese
salt to taste
Method
- Heat the oil in a broad non-stick pan add the garlic and pesto and sauté on medium flame or few seconds.
- Add the milk, fresh cream and chilli flakes and mix well and cook on a medium flame for 1 minute, while stirring occasionally. Keep aside.
- Combine all the ingredients in a deep bowl, mix well and knead it into semi-soft dough, using enough water.
- Cover the dough with a damp muslin cloth for 15 minutes.
- Divide the dough into 2 equal portions.
- Roll out each portion of the dough into 250 mm. ( 10”) diameter circle using a little plain flour for rolling.
- Cut into circles using a 50 mm. (2”) cookie cutter or a vaati to get 5 roundels.
- Keep doing till all the dough is over, to get 20 roundels in all.
- Place one roundel on a clean, dry surface and put ½ tsp of prepared cheese mixture in the center.
- Fold over to make a semi-circle and press the edges lightly with your fingers to seal it.
- Bring both the corners of the semi-circle one over the other and again pinch it with your fingers to seal it together.
- Repeat steps 7 to 9 to make the remaining 19 tortellini.
- Boil enough water in a deep non-stick pan, with salt and oil.
- Add the prepared tortellini, few at a time and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Drain and keep aside.
- Just before serving, add the prepared tortellini, cheese and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Serve immediately.
Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce recipe with step by step photos
Nutrient values (Abbrv)per plate
nullClick here to view Calories for Tortellini with Sun Dried Tomatoes and Basil Pesto Sauce
The Nutrient info is complete
Bela
March 13, 2025, midnight
What is Peato?
Archana
March 13, 2025, midnight
These tortellini are really good.. made this for my house party.. and it was a great hit.. the pesto sauce is nice and tangy in taste.. Thank you for this recipe..
-11088.webp)
-10876.webp)
