Tortellini al brodo |

Preparation time: 60 min

• Prep

  Blanch (cook in salted boiling water) the baby spinach for 5 minutes. Drain well and finely chop.

  Chisel the onion, cut the carrot and celery in small cubes (brunoise).

  Roughly chop the garlic, tear off the parsley leaves from the stems. Finely chop the stems and roughly chop the leaves.

  Mix together the ingredients for the stuffing, season to taste.

• Tortellini

  Place all the ingredients in your mixer, with a hook, slowly start mixing. Once you get a rough dough, transfer onto the table and keep kneading with your hand.

  Wrap the dough in cling film and leave it to rest for 30 minutes.

  With a pasta machine, roll out the dough piece by piece, from the thickest setting to the thinest. Flour everytime you pass it through.

  Cut 4cm squares in the pasta sheet, lay a little bit of stuffing in the middle, with your finger and a little bit of water, wet the sides of the square and fold it to make a triangle. Make sure the sides stick to each other. Then fold onto each other the two opposite corners.

  In a large pot of salted boiling water, put the tortellini for 2 minutes to cook them.

  Drain the tortellini and rince them with cold water to stop the cooking process.

• Broth

  In a large pot, sweat the onion, the carrot and the celery in a little olive oil.

  Add the garlic and the finely chopped parsley stems, cook for a few minutes and pour in the vegetable stock, season with salt, pepper and oregano. 

  Leave to simmer for 15-20 minutes.

   

• Plating

  In a bowl or shallow plate, lay a hanfull or tortellini and pour onto them some hot broth, it will warm up the pasta.

  Finish with some grated parmesan and some roughly chopped parsley.