Homemade tortellini with cabbage and tomato sauce

Name: Homemade tortellini with cabbage and tomato sauce - Marta I.
Ingredients: For tortellini: 200 g flour 50; 100 ml water 100 ml corn oil 300 g cabbage salt; pepper For sauce: 400 ml tomato juice 3 tablespoons olive oil salt; pepper 1/4 teaspoon nutmeg 1 tablespoon chopped parsley

Sezon - Homemade tortellini with cabbage and tomato sauce by Marta I. - Recipia

Homemade Tortellini with Cabbage and Tomato Sauce Who doesn't love pasta? This classic Italian dish, with deep roots in culinary traditions, is dressed in delicious flavors and can easily be adapted to satisfy all preferences. Today, I invite you to prepare a unique, vegan version of tortellini filled with cabbage, accompanied by a simple yet savory tomato sauce. This dish will not only delight your taste buds but is also a healthy option, packed with nutrients. Preparation time: 30 minutes Baking time: 7 minutes Total time: 37 minutes Servings: 4 Necessary ingredients: For the tortellini: - 200 g flour (preferably type 00 pasta flour) - 50-100 ml water (depending on the moisture of the flour) - 300 g cabbage (preferably white or red cabbage) - 100 ml corn oil (or other vegetable oil) - Salt and pepper to taste For the sauce: - 400 ml tomato puree (or crushed tomatoes) - 3 tablespoons extra virgin olive oil - Salt and pepper to taste - 1/4 teaspoon nutmeg (for a deeper flavor) - 1 tablespoon fresh chopped parsley (for an extra touch of freshness) Preparation: 1. Preparing the pasta dough: In a large bowl, add the flour and a pinch of salt. Make a well in the center of the flour and gradually pour in the water. Mix with a fork until a dough forms. If the dough is too dry, add a little water; if it's too wet, add a bit more flour. Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover it with plastic wrap and let it rest for 20 minutes. 2. Preparing the filling: Meanwhile, wash the cabbage and chop it finely using a food processor or a knife. Heat the oil in a pan and add the chopped cabbage. Sauté the cabbage over medium heat for 5-7 minutes until it softens. Add salt and pepper to taste. Let the filling cool. 3. Forming the tortellini: Divide the dough into two pieces. Work with one piece, keeping the other covered to prevent it from drying out. Using a rolling pin or a pasta machine, roll out the dough to about 1 mm thickness. If using a machine, start with the largest setting and gradually reduce the size, passing the dough through each setting 3-4 times. 4. Cutting and filling: Once the dough is rolled out, cut it into squares of about 7 cm on each side. In the center of each square, add a teaspoon of the cabbage filling. Fold the square diagonally to form a triangle. Press the edges well to ensure they stick. Fold the triangle in half so that the tip is over the base, and join the two long sides to form a knot. Place the tortellini on a tray lined with parchment paper and let them dry for a few hours. 5. Boiling the tortellini: In a large pot, bring 4 liters of salted water to a boil. When the water is boiling, add the tortellini and let them cook for 7 minutes, checking occasionally to ensure they don't overcook (they should be al dente). Drain them carefully. 6. Preparing the sauce: In a separate pan, heat the tomato puree. Add salt, pepper, and nutmeg to taste. Once the sauce is well heated, add the olive oil and chopped parsley, mixing well. Turn off the heat. 7. Serving: In a bowl, place a serving of tortellini, pour the tomato sauce over it, and sprinkle with fresh chopped parsley. You can serve this delicacy with a fresh green salad or toasted bread to complete the meal. Practical tips: - If you want to add a spicy note, you can include chili flakes in the sauce. - The tortellini can be frozen after they are formed. Place them on a tray in the freezer for a few hours, then transfer them to a freezer bag. When using them, there is no need to thaw them; just boil them directly from the freezer. - This dish can be adapted with other fillings, such as mushrooms or spinach, to vary the flavors. Nutritional benefits: - The whole wheat flour used in the dough provides fiber and complex carbohydrates, essential for a balanced diet. - Cabbage is a vegetable rich in vitamins C and K, with antioxidant and anti-inflammatory properties. - The tomato sauce is an excellent source of lycopene, a powerful antioxidant. Frequently asked questions: 1. Can I replace cabbage with another vegetable? Yes, you can use spinach, mushrooms, or even cheese for the filling. 2. What type of flour should I use? Type 00 flour is ideal for pasta, but you can also use whole wheat flour for a healthier option. 3. How can I make these tortellini faster? You can use ready-made pasta dough available in stores. Enjoy this homemade recipe for tortellini with cabbage and tomato sauce, which is not only simple and quick but also full of delicious flavors. This recipe is perfect for a family dinner or a special occasion, bringing together culinary tradition and innovation. Bon appétit!