Ingredients
- Gluten-Free Dough:
- 280 gluten-free flour (& 1 tsp xanthan gum, if not already in the flour)
- 45 g tapioca flour
- 2 eggs, room temperature
- 2 egg yolks, room temperature
- 2 tbsp sunflower oil
- 1 pinch of salt
- 200 ml warm water
- Stuffing:
- 300 g ricotta
- 300 g baby spinach, blanched
- 250 ml double cream
- 50 g Parmesan cheese, grated
- 1 tsp nutmeg
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
Gluten-Free Dough:
- Place the flour, xanthan gum and tapioca flour in a large bowl and whisk to combine.
- Create a well in the centre of the dry ingredients. Add the eggs, egg yolks, olive oil and one third of the warm water, and mix. The dough should come together. If there are any crumbly bits, gradually add more warm water until the dough holds together well.
- Knead until the dough is smooth and elastic. If it feels stiff, mix in a few more drops of water. Wrap the dough tightly in cling film and leave to sit at room temperature for about 10 minutes.
Preparation:
- For the filling: Blanch the baby spinach for 2 minutes then, with a fork, mix it with the ricotta.
- On a floured work surface, cut out discs from the dough using a 6 cm diameter cookie cutter (or a glass). Lay the discs out and place half a teaspoon of filling in the centre. Fold the disc in half and seal with your fingers. With your thumbs, push the filling slightly towards the centre of the fold. Bring the two tips together and press.
- Bring a large pan of slightly salted water to the boil. Once the water is boiling, add the tortellini. Cook for a maximum of 4 minutes, stirring occasionally.
- For the sauce: Heat a generous drizzle of extra virgin olive oil or butter in a pan over a medium heat. Add the double cream and stir. Once bubbles appear, reduce the heat, add the nutmeg and stir again.
- Cook for about 2 minutes until the sauce has slightly reduced (keeping in mind it should still be liquid consistency). Turn off the heat.
- Once the tortellini are ready, take out half a glass of the cooking water. Drain the pasta and add to the pan with the cream sauce. Turn up the heat and toss everything in the pan until the sauce has coated the tortellini (about a minute or so). Use the reserved cooking water to dilute the sauce, if necessary.
- Remove the pan from the heat and add Parmesan cheese. Stir until the tortellini are well coated in the creamy sauce. Season with pepper and serve immediately.
Recipe & Picture: Paula Soryano
WINE PAIRING
Crémants POLL-FABAIRE, Cuvée Riesling brut
This pairing is all about balance: The freshness of the bubbles complements the earthiness of the spinach, the Riesling's raciness awakens the ricotta and, finally, the minerality of the wine is enhanced by the nutmeg and Parmesan. There's certainly much to enjoy about this pairing.
