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Last weekend at the Hyatt, we cooked some amazing food. One was the spinach and ricotta tortellini whose recipe I am sharing here.
The other was the Jamaican rub chicken that we grilled on the Weber grill. I am vegetarian and so I didn’t actually taste the chicken. People who tasted it said it was well-done. Of course, it could have been mere politeness, but I would prefer to think otherwise 😉 .
Anyway, I am posting the recipe for the dish that I actually tasted, the sauce was delish, and since it is a recipe from the chef’s own collection, I think it’s worthy enough to post on the blog 🙂 .
Here you go. If you are looking for something quicker, you can just use store-bought stuffed tortellini from the supermarket and just make the sauce.
- For the Tortellini
- Refined Flour 500 gms
- Egg Yolks 15 No.
- Salt 5 gm
- Spinach 500 gms
- Ricotta Cheese 100 gms
- For the Saffron Cream Sauce
- Butter 100 gms
- Refined Flour 100 gms
- Milk 1 Ltr
- Saffron 0.5 gms
- Salt 2 gms
- Pepper 2 gms
- Mix flour, egg yolk and salt and make smooth dough and keep it aside.
- Boil the washed spinach leaves and finely chop it and mix with ricotta cheese.
- Season the mixture with salt and pepper.
- Roll the sheet and cut the round shape around 2 inches in diameter, place the spinach mixture in center and fold half-moon and then twist to make the tortellini shape.
- Make a roux by cooking equal quantity of flour and butter.
- Heat the milk and incorporate the roux into it, and then strain it.
- Add the saffron to the sauce and keep it aside.
- Heat the sauce and add the blanched tortellini to it.
Note: The photo in the recipe includes olives and peppers. The recipe actually doesn’t call for it. We just added it to prettify the photo 🙂 .
If you try the recipe, let me know how you like it. The sauce is a pretty basic sauce, but the dash of saffron really gave it a different taste from the regular run-of-the-mill tortellini I am used to.
Do you like to tweak basic recipes? Which tweaks worked for you?