Janette makes a very special tortellini for her family, this is a version of her recipe from sanjeevkapoor.com that you may enjoy.
Spinach and Fetta tortellini
You will need:
Feta cheese 25 grams
Spinach leaves (palak) blanched 12-15
Onion 2 medium
Olive oil 2 tablespoons
Garlic chopped 2 teaspoons
Fresh oregano a few
Pine nuts(chilgoza) 2 tablespoons
Red capsicum 1/4
Yellow bell pepper 1/4
Butter 2 tablespoons
Heat water with 1-2 drops of olive oil in a deep non-stick pan. Roughly chop blanched spinach and finely chop 1 onion. Heat 2 tbsps olive oil in a non stick pan, add garlic and onion and sauté till they sweat.
Add spinach and mix. Add salt and crushed peppercorns and cook till dry. Add oregano leaves and mix. Crumble feta cheese and add. Mix well and switch off heat. Arrange a pasta sheet on the work top.
Place small portions of the spinach mixture keeping a little distance between each portion. With a wet brush dampen the pasta all around the spinach portions. Place another pasta sheet over and press all around each spinach portion.
Cut around each portion with a round cutter or a square cutter and once again press the edges to ensure they are well sealed. Carefully lower them into the hot water and cook for 5 minutes. Drain and place on a flat tray.
Drizzle 1 tbsp olive oil over so that they do not stick to each other. Roughly chop pine nuts and finely chop the other onion, red and yellow capsicums. Heat 1 tbsp olive oil in a non-stick pan, add butter, 1 tsp garlic, onion, capsicums and mix. Add the ravioli, pine nuts, fresh oregano and gently shake the pan to mix. Arrange ravioli on a serving platter, pour extra butter sauce over, garnish with fresh oregano and serve hot.
This is one version of Spinach and Feta Tortellini kindly supplied to us by Sanjeevkapoor.com
We also asked Janette
What do you love about the coast Janette?
What do you love about the coast?