Wow, haven’t I been very flaky of late and feel like I have barely blogged at all. With a wedding looming I’m officially on operation get fit and so have actually joined a gym (for all my sins) and started running (if you can call it that). I could never say that food has taken a back-seat, but my evenings have been divided between work, play, exercise, food, relaxing and then a bit of blogging in-between. I even forgot my 2nd birthday!!! I am therefore apologising for my absence with what could possibly be the most delicious dish I have ever made! I don’t have to hide from you my love for homemade fresh pasta, or my love for cheese and Mediterranean flavours – so in my eyes, this dish has it all. It is meaty, spicy, fresh, sweet, cheesy and super summery. Can I sell this to you anymore (probably if I didn’t have a workout to do or dinner to cook); I think you get the gist.
For the pasta
– 1 tsp paprika
– 1 tsp chilli powder
– ½ tsp salt
– 200g 00 flour
– 2 eggs
For the Sausage Filling
– 200g good quality sausage meat (you will be better off choosing a good sausage and squeezing out the filling, I chose a pork and sweet chilli sausage)
– 75g chorizo – finely chopped
– 1 red onion – finely chopped
– 1 clove garlic – crushed
– Small handful fresh thyme leaves
– 7-10 cherry tomatoes – quartered
– 1 tbsp tomato puree
– 50g feta cheese
For the sauce
– Large handful basil
– 1 tbsp lemon juice
– 1 tsp tomato puree
– ½ tbsp. low fat natural yoghurt
– 2 tbsp good quality extra virgin olive oil
– Handful cherry tomatoes – halved
– Handful fresh peas – cooked according to pack instructions
– Pinch chilli flakes
To make the pasta, mix together the dry ingredients and then add the eggs
Bring together until well combined and then knead the dough on a floured worktop for 5-10 minutes until you have a smooth consistency
To roll out the pasta you could ideally do with a pasta maker, otherwise roll out the pasta as thin as you possibly can.
If you are using a pasta roller, take half to start and cover the remaining so that it doesn’t dry out.
Roll the dough flat and then on the widest setting, pass it though the pasta machine.
Fold the dough in half and pass it through again, repeating 3-4 times.
You may need to regularly flour the pasta dough to stop it from sticking
Once you have completed your steps and you have smooth dough, reduce the size of the gap on the machine and pass the dough through; continue to do this until you are 2-3 sizes away from the smallest dough size.
Cover the pasta sheets until you are ready to shape the tortellini.
Meanwhile – prepare the filling by frying the chorizo and the onion for 5 minutes, or until the onion is cooked and the chorizo slightly crispy.
Add the sausage meat and the garlic and cook until the meat has browned.
Stir in the remaining ingredients and cook for 10 minutes, until the mixture all softens and comes together.
While the mixture is simmering, whiz together the ingredients for the sauce until smooth and set aside until needed.
Now it’s time to prep the tortellini – Cut the strips of pasta into 4inch squares and put a heaped teaspoon of the mixture of the centre of each.
Wet the inside edges slightly with a little water and fold one corner of the square to the opposite side to form a triangle and press the sides down so it is sealed
Have the triangle turned so that the bottom is facing towards you and the symmetrical point of the triangle facing up and press out all the air.
Lift the top point of the triangle so it is facing up to the sky and pull the other two points towards you and bring them together.
Give them a good pinch so they are well connected and repeat the process with every parcel
Cover the pasta until it is needed otherwise it will dry out.
Once you have completed all your tortellini parcels boil a pan of salty water and then cook the tortellini for 3 minutes.
Strain the tortellini of the water and mix with the peas, tomatoes and dressing. Plate up and sprinkle over some chilli flakes for an added kick.