Spinach & Ricotta Tortellini with Tomato Sauce
1.Add the olive oil to a medium saucepan. Add the garlic and leave, with no heat yet, for 5 minutes, to flavour the oil. After the garlic has flavoured the oil, heat the pan under a medium heat. When the garlic starts to sizzle, add the onions and the oregano. Sweat for 7-8 minutes, or until the onions are soft and translucent. Add the chopped tomatoes, the sugar and season with salt and pepper. Cook over a low heat for 20-25 minutes until sauce is quite thick, stirring regularly.
2.Cook the spinach leaves over a low heat with 2 tbsp wtaer, until the leaves have wilted. Drain and squeeze out as much water as possible. Mix with the riccota cheese, along with the nutmeg, parmesan and seasoning.
3. Roll out the pasta dough until thin (number 1 setting on a pasta machine). Cut out 8 circles about 3 inches in daimeter. Place about a teaspoon in the middle of each circle, fold the pasta over in half, and then shape into a tortellini shape. Cook in a plenty of boiling, salted water for 3 minutes.
4. Serve 4 tortellini each, along with the tomato sauce.
nice, looks tasty)