Tortellini Pasta with Wild Leeks & Feta
Homemade pasta always tastes so good... and this tortellini pasta is no exception. I've wanted to make a good tortellini pasta for you and this is the one that I know you're going to love. Let me know your thoughts.
| Category: | Savoury Mains |
Ingredients
Filling
| 8 pieces wild leek leaves |
| 1 tbsp garlic scape pesto |
| 1/2 cup feta cheese |
| 2 tbsp olive oil |
| 1/2 tsp ground pepper |
Sauce
| 2 tbsp butter, unsalted |
| 1 bunch green onions, finely chopped |
| 1 tbsp garlic scape pesto |
| 1/4 cup sun-dried tomatoes, sliced into strips |
| 1/2 whole red pepper, sliced into strips |
| 1/2 cup 35% cream |
| 1/4 cup Parmesan cheese, finely grated |
| 1/4 cup tomato sauce |
Pasta Dough
| 1 tbsp psyllium husk |
| 100 ml hot water |
| 1 LG egg |
| 1 cup Frankie's gluten=free all-purpose flour blend |
| 1/4 tsp Kosher salt |
Tortellini Pasta with Wild Leeks & Feta Directions
Start by making the filling. Add to a mortar and pestle or food processor and combined well to create a paste. Set aside.
Pre-boil your pot of pasta water and add a generous amount of salt.
To make the sauce: melt the butter in a pre-heated pan over medium heat, then add the green onions. Sautee for 3-4 minutes or until the onions just start to brown. Add the cream and reduce the cream until it becomes golden in colour. (Once the edges begin to brown you're nearly there). Add the tomato sauce and Parmesan cheese and stir to combine. Turn off the heat until you're ready to add your pasta.
Roll out the dough to a thickness of 1/16inch (2mm). I use a pasta maker for this as it makes it really easy to get a consistent thickness. The setting on my pasta maker is #3 when I'm done where I started with #1 as its thickest setting and worked my way to the #3 setting. Alternatively you can always roll the dough out by hand.
Once the correct thickness is obtained, cut out rounds of dough, roughly 4 cm (1.5 inches) in diameter and drop a dollop of the filling into the centre of each circle. Fold the circle in half and press the edges together. Bend the edges up and connect the two corners to create a bit of a hat shape.
Because this dough has no gluten in it, you can re-roll the dough as many times as needed to get as many circles for the filling.
Turn your pasta sauce back on low and add the red peppers.
Boil the tortellini in salted, boiling water for 90 seconds to 2 minutes or until the pasta starts to float and a bit of a foam starts to form.
Remove from boiling water and add the tortellini to your pan of hot pasta sauce. Add a few tablespoons of hot pasta water and stir in.
Serve in bowls or on plates and garnish with crumbled feta cheese.
Enjoy.
*I use garlic scape pesto because I'm on a low fodmap diet. Garlic scapes taste amazing, however if you don't have garlic scapes or garlic scape pesto you can always just use whole garlic cloves. For every tablespoon I use of garlic scape pesto simply use 1 garlic clove.
I used Frankie's gluten-free all-purpose flour blend because it works as a great cup-for-cup flour and requires very little thought into making it work with whatever recipe I throw at it. To get your own bag of Frankie's flour you can visit: glutenfreefrankies.com or go to Amazon and search for Frankie's Flour.
