Cooking With The Chef: Tortellini with Cream Sauce

Handmade pasta with mushroom and spinach served with cream sauce. Basil 0.01 kg Beetroot 0.12 kg Black pepper 0.02 kg Butter 0.16 kg Button mushroom 0.15 kg Cooking Cream 0.15 ltr Cream cheese 0.05 kg Dry red flakes 0.12 kg Edible flower Few Egg 3 pcs Green peas 0.1 kg Olive oil 0.15 ltr Onion 0.05 kg Parmesan cheese 0.02 kg Parsley 0.15 kg Prawns 0.035 kg Refined Flour 0.4 kg Refined oil 0.5 ltr Salt 0.03 kg Spinach 0.1 kg Turmeric 0.003 kg Wild Rocket For garnish Method: Beetroot Puree: Wash the beetroots, briefly rub with some oil and then wrap them with aluminium foil and put for baking. After baking, peel the skin and put the beetroots in a 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, and 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. Pasta Dough: Measure 300 gm of refined flour and divide it into 3 bowls equally. Now add 30gm beetroot puree, 30 gm of green puree and 7gms of turmeric respectively in the bowls. Now add 1 egg to each bowl with 5ml of olive oil. Knead to make 3 different colour dough. Wrap it in cling film and keep it for resting. Tuile: 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 olive oil. Spread the mixture on the cooking pan to cook it out. Remove it 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 turns pink. Filling: 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. Sauté and cook the garlic until fragrant. Now add the mushroom and spinach, and cook until reduced to half. Keep it for cooling, once the mixture is cooled add 50gm of cream cheese and mix everything together. Herb oil: Take basil and parsley leaves, wash properly and dry them on a paper towel. In a saucepan add 200ml of refined oil and add the herbs. Bring the temperature of the oil to 65C and cook it. Now transfer it to a bowl and let it cool. Once the temperature is reduced add it to a blender and process it for 3-4 minutes on high speed. Pass the oil through a cheesecloth and keep it aside. Chilli Oil: Add dry chilli flakes to 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 the oil on the chilli flakes. Once it is cooled strain the oil and keep it for use. Tortellini: Take the dough and roll it out into 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 a well-floured baking sheet, and cover. Repeat the same with all the dough. Cream Sauce: In a saucepan add 10gm of butter and warm it at low temperature. Once the butter starts to sizzle add 10gms of chopped onion and 10gm of chopped garlic. Cook until the onion is translucent. Add 150 ml of cooking cream and 25gm of grated parmesan cheese, and cook out for 15 mins on low heat. Add salt and pepper for seasoning. Finally, strain the sauce through a fine conical sieve. Serving: In a saucepan boil water. Now put the tortellini in the water and cook. On the side heat some olive oil and butter in a pan with some garlic. Strain the pasta and place it in the frying pan. Toss the pasta and season it with salt, black pepper and chilli flakes. Before taking it out add chopped parsley. Warm the sauce on the side with 10ml of veg stock to attain proper consistency. Follow us on Instagram: www.instagram.com/thebunnyskitchen/ #asmr #pasta #homestyle #restaurant #italianfood