Tortellini with cottage cheese and sun-dried tomatoes
4 servings
60 minutes
Tortellini with cottage cheese and sun-dried tomatoes is a refined dish of Italian cuisine that combines the tenderness of the dough with the rich flavor of the filling. It is believed that tortellini originated in the Emilia-Romagna region, and their shape was inspired by legends of the beauty of the goddess Venus. In this version of the classic recipe, cottage cheese adds creamy softness, while sun-dried tomatoes provide a tangy sweet-sour note. Basil adds a fresh aroma, and vegetable broth gives the tortellini a velvety texture. The dish is perfect for both a cozy family dinner and a festive feast.
1
Thoroughly blend the cottage cheese with chopped sun-dried tomatoes, cheese, and basil in a blender. Add salt and pepper to taste.
- Curd cheese (tvorog): 250 g
- Sun-dried tomatoes: 4 pieces
- Fresh herbs: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
Roll out the dough, brush with beaten egg white, and cut into squares. Place the filling on the dough and shape into tortellini.
- Fresh pasta dough: 500 g
- Egg white: 1 piece
3
Boil the tortellini in vegetable broth with garlic.
- Vegetable broth: 1.5 l
- Garlic: 2 cloves
4
Sprinkle the ready tortellini with chopped greens.
- Fresh herbs: 1 bunch
