SPINACH TORTELLINI WITH TOMATO MUSHROOM SAUCE

INGREDIENTS

• 250g packet of frozen spinach, thawed

• 2 onions, finely chopped

• 1 1/2 quantities of tomato pasta dough

• 1 egg, lightly beaten

TOMATO MUSHROOM SAUCE

• 1/4 cup olive oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• 2 x 410g cans of tomatoes

• 1/2 cup pine nuts

• 1 cup water

• 1 tablespoon sugar

• 150g mushrooms, chopped

• 2 tablespoons cornflour

• 2 tablespoons water, extra

• 1/2 cup chopped fresh parsley

SPINACH TORTELLINI WITH TOMATO MUSHROOM SAUCE METHOD:

Squeeze excess moisture from spinach, and combine spinach with onions in a bowl. Roll pasta dough until 2mm thick, and cut into Som rounds. Brush rounds with egg, and top each round with 12 level teaspoons of spinach mixture. 

Fold rounds in half, press edges together, and pinch comes together. Just before serving, add tortellini to a large pan of boiling water, boil, uncovered. for about 5 minutes or until tender, drain cool. Serve tortellini with tomato mushroom sauce.

Tomato Mushroom Sauce: Heat oil in the pan, add onion and garlic, and cook, stirring, until onion is soft. Add undrained crushed tomatoes, nuts, water, and sugar. Bring to a boil, and simmer, uncovered, for 5 minutes 

Add mushrooms, and simmer, uncovered further 10 minutes. Stir in blended cornflour and extra water, and stir until the sauce boils and thickens. Stir in parsley; cool.

Serves 4.

Note: Tortellini and sauce can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Cooked tortellini and sauce suitable.

Microwave: Not suitable.

Also Read: DEEP-DISH EGGPLANT AND PASTA TORTE