New Update
| Main ingredients | Wonton sheets, Cream cheese, Cheese, Dried mixed herbs, Red chilli clakes, Garlic, Celery, Refined flour, Chicken stock, Carrot, Chicken sausages, Worcestershire sauce, Baby spinach leaves, Fresh cream, Tobasco sauce |
| Cuisine | Italian |
| Course | Soups |
| Prep time | 20-25 minutes |
| Cook time | 20-25 minutrs |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 8 wonton sheets
- ½ cup cream cheese
- ½ cup grated mixed cheese
- ½ teaspoon dried mixed herbs
- ½ teaspoon red chilli flakes
- Crushed black peppercorns to taste
- Salt to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon finely chopped garlic
- 2 inch celery stick, finely chopped
- 1 medium onion, finely chopped
- 1 tablespoon refined flour (maida)
- 1 medium tomato, finely chopped
- 4-5 cups chicken stock
- 1 small carrot, peeled and cut into thin roundels
- 3-4 chicken sausages cut into ½ inch piece
- 1 tablespoon Worcestershire sauce
- 7-8 baby spinach leaves
- 1-2 tablespoons fresh cream
- Tabasco sauce, as required
Method
- Put cream cheese in a bowl, add mixed cheese, dried mixed herbs, red chilli flakes, crushed black peppercorns and salt and mix well.
- To make each tortellini, place a wonton sheet on the work top, place a portion of the cheese mixture in the centre, brush some water on the edges, and diagonally fold the pasta sheet to make triangle. Bring two corners to the centre and press to shape it like a tortellini.
- Heat butter and olive oil in a non-stick deep pan, add garlic and celery, mix well and saute for 1-2 minutes.
- Add onion, mix and saute till translucent. Add refined flour, mix and saute for 1 minute.
- Add tomato, mix and sauté till soft and pulpy. Add chicken stock and mix well. Add salt and crushed black peppercorns and mix well.
- Add carrot, mix and cook till the mixture comes to a boil. Add the prepared tortellini and chicken sausages, mix and boil for 2-3 minutes or till the tortellini are cooked well.
- Add Worcestershire sauce and baby spinach leaves and mix. Add fresh cream, mix and bring to a boil.
- Transfer into a serving bowl, and serve hot with a dash of Tabasco sauce.
- Chef’s note - You can make the tortellini and keep them ready. Just dust some corn flour on them and freeze. You may use when required.
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