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Home-made pea tortellini with prawns


For the tortellini filling

  • 200g fresh peas (blanched and mashed)
  • 30g butter
  • 30g onion, chopped
  • Fresh seasoning

 For the sauce

  • 100g small fresh prawns
  • 75g butter
  • 10g chives, chopped
  • 10g dill, chopped
  • 10g leeks, chopped
  • 10g spring onions, chopped
  • 50g crushed walnuts
  • You will also need 250g home-made pasta dough (Gluten-free)



To make the pasta sauce, put the prawns, dill, chives, leeks, spring onions and butter in a pan and sauté very gently for 3 minutes. Add some crushed walnuts to the pan and remove off the heat. To make the pasta filling, sauté the butter and onion together until soft and season well with salt and pepper. Mix in the cooked peas and use to make the fresh pasta tortellini. Meanwhile, bring a pan of salted water to the boil and carefully place in the tortellini, cooking for just 4 or 5 minutes in order to keep the pasta al dente. When you are ready to serve, toss the pasta in the sauce and serve immediately

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