Tortellini with broccoli in creamy sauce
4 servings
60 minutes
Tortellini with broccoli in creamy sauce is a delicate and refined dish of Italian cuisine, combining traditional pasta with the freshness of broccoli and the softness of cream sauce. The history of tortellini traces back to Emilia-Romagna, where these small twisted pockets are often filled with meat and cheese. In this version, they are filled with pieces of broccoli, adding lightness and freshness to the flavor. The creamy sauce envelops each tortellini, creating a harmony of tenderness and richness. Carrot slices add bright color accents and a hint of sweetness. This dish is perfect for a family dinner or a cozy evening with a glass of white wine that highlights its creamy texture and vegetable notes.
1
Mix flour with water and egg, add salt to taste. Knead the dough.
- Wheat flour: 400 g
- Water: 3 tablespoons
- Chicken egg: 1 piece
- Salt: to taste
2
Wash the broccoli and dry it with a towel.
- Broccoli cabbage: 300 g
3
In a small pot, mix 1 tablespoon of flour with cream, add butter and salt to taste. Heat over low heat until a smooth sauce consistency is reached.
- Wheat flour: 400 g
- Cream: 0.5 glass
- Butter: 1 tablespoon
- Salt: to taste
4
Roll out the dough and cut small pancakes with a glass or cookie cutter. The smaller the pancakes, the cuter your dish will look. Fill the pancakes with small pieces of broccoli and seal the edges.
- Broccoli cabbage: 300 g
5
Boil the carrot and cut it into circles.
- Carrot: 2 pieces
6
Cook the tortellini in salted water. When serving, drizzle with sauce and garnish with slices of boiled carrot.
- Salt: to taste