Spinach and Corn Tortellini in Basil Butter Sauce

Ingredients

• 1½ cups refined flour (maida)
• 2 tablespoons semolina (rawa/suji)
• Salt to taste
• 1 tablespoon +1 teaspoon olive oil  
• 1 bunch spinach, finely chopped
• ½ cup corn kernels, boiled and crushed
• 1-2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon crushed garlic 
• 1 medium onion, finely chopped
• 1 tablespoon refined flour (maida)
• Salt to taste
• 1 tablespoon milk
• ½ teaspoon black pepper powder
• 4-5 fresh basil leaves  + for garnishing
• 2 tablespoons butter
• Salt to taste

Method

1. To make fresh dough pasta, mix refined flour, semolina and salt in a bowl, add sufficient water and knead into a stiff dough. Add 1 tablespoon olive oil and knead again. Rest.
2. To prepare filling, heat butter and olive oil in a non-stick pan, add garlic and onion and sauté till translucent.
3. Add refined flour and sauté for a minute. Add spinach, salt and corn kernels and mix well.
4. Add milk and pepper powder and cook till spinach is done.
5. Dust refined flour on the worktop, divide the dough into equal portions, shape them into balls and roll out into thin discs, cut out small roundels with a cookie cutter.
6. Put some filling in the center of each roundel, apply some water on the edges and seal. Bring the edges down and pinch them together to make a tortellini.
7. Heat sufficient water in a deep non-stick pan, add salt and 1 teaspoon olive, add tortellini and blanch them.
8. Transfer the blanched tortellini into a bowl of chilled water.
9. To make basil butter sauce, heat butter in a small non-stick pan, add some water, salt and mix well.
10. Tear basil leaves and add to the pan. Toss to mix and cook for a minute.
11. Serve the tortellini hot with the basil butter sauce.