Tomato and Ricotta Tortellini
Tomato and Ricotta Filling
- 250g ricotta cheese
- ¼ cup low fat semi dried tomatoes, finely chopped
- 1 egg yolk n ¼ cup basil leaves, chopped
- 1 tbsp grated parmesan
- 1 tbsp tomato juice n 20 wonton wrappers
Semi Dried Tomato Sauce
- 1 tbsp sunflower oil n ¼ cup basil leaves, torn
- 100g low fat semi dried tomatoes, halved
- 400g can low salt diced tomatoes
- 1 garlic clove, crushed
- 1 tbsp parmesan and extra to serve
- To make the filling, mix together all the ingredients except wrappers.
- Place a wonton wrapper on a bench, using a pastry brush, wet the edges with water.
- Place 1 teaspoon of filling in the centre of each wrapper and fold over diagonally. Brush a little more water on two corners of each one and twist around your fingers so they come together. Press together to seal.
- Cook the tortellini in boiling salted water for about 2 minutes or until cooked through, lift out with a slotted spoon.
- To make sauce, heat oil in a saucepan over medium heat, add basil leaves, semi dried tomatoes, canned tomatoes, garlic and parmesan. Cook for 5-8 minutes or until heated through.
- Serve over tortellini with extra parmesan if required.
Serves 4
Preparation time: 20 minutes
Cooking time: 10 minutes