Tortellini with Cream sauce
Spinach and mushrrom tortellini, cream sauce, butter poached prawns served with herb and chilli oil.
Button mushroom- 0.15kg
Cooking Cream- 0.15ltr
Cream cheese- 0.05kg
Dry red flakes- 0.12kg
Edible flower- 0.001kg
Green peas- 0.1kg
Olive oil- 0.15ltr
Parmesean cheese- 0.02kg
Refined Flour- 0.4kg
Refined oil- 0.5ltr
Tumeric- 0.003 kg
Wild Rocket- 0.001kg
Beet root Puree:
Wash the beetroots, briefly rub with some oil and then wrap them with aluminum foil and put for baking. After baking peel the skin, put it in blender with some olive oil and blend it to make a fine puree.
Spinach and pea puree (Green Puree):
Take 100 gms of spinach and 100gms of peas, blanch them together with some salt. Once cooked properly put it into a blender and add 10ml of cooking cream. Blend it for 2-3 minutes for a fine puree.
Measure 300 gm of refined flour and divide into 3 bowl equally. Now add 30gm beetroot puree , 30 gm of green puree and 7gms of tumeric respectively in the bowls. Now add 1 egg in each of the bowl with 5ml of olive oil. Knead to make 3 different color dough. Wrap it in cling flim and keep for resting.
Mix 10 gm of refined flour with 90 ml of water. Mix it properly to make a fine batter. Use a non stick pan and wipe with oilive oil. Spread the mixture on the cooking pan cook it out. Remove from the pan and keep it on the butter paper.
Butter poached prawns:
In a medium pot over medium heat, combine 100gm butter, 100ml water and 20gm garlic. Season with salt and pepper. Bring to a simmer and melt butter.
Add 35 gm prawn and cook for about 15 minutes, or until prawn turn pink.
Wash and chop 150gm of spinach and 150gm of mushroom. In a frying pan add 10ml of olive oil,10gms of chop garlic and onion. Saute and cook the garlic until fragrant. Now add the mushroom and spinach, cook until reduced to half. Keep it for cooling, once the mixture is cooled add 50gm of cream cheese and mix everything together.
Take basil and parsley leaves, wash properly and dry them on paper towel. In a sauce pan add 200ml of refined oil and add the herbs. Bring the temprature of the oil to 65C and cook it. Now transfer it to a bowl and let it cool. Once the temprature is reduced add it in a blender and process it for 3-4 minutes on high speed. Pass the oil through a cheese cloth and keep it aside.
Add dry chilli flakes in a large heatproof bowl. Heat the 200ml refined oil in a saucepan over medium heat until the oil is hot. Turn off the heat of the pan and then immediately pour in the oil on the chili flakes. Once the cooled strain the oil and keep for use.
Take the dough and roll out in thin sheets. Cut the sheet into rounds using a 3" round cutter, spacing the rounds as close together as possible. Place 25gm of filling in the middle of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal. Toss with flour, set aside on well-floured baking sheet, and cover. Repeat the same with the all the dough.
In a sauce pan add 10gm od butter and warm it at low low temperature. Once the butter starts to sizzle add 10gms of chooped onion and 10gm of chopped garlic. Cook until the onion is translucent. Add 150 ml of cooking cream and 25gm of grated paremesan cheese, cook out for 15 mins on low heat. Add salt and pepper for seasoning. Finally, strain the sauce through a fine conical sieve.