Clear soup with tortellini and artichokes

Yield: 6 servings

Measure Ingredient
1 pounds Flour; 500 g
1 tablespoon Olive oil
6 \N Eggs
1 pack Frozen artichoke hearts
\N \N ;1 package = 400 g
\N \N Olive oil
2 \N Garlic cloves
3 tablespoons Chopped parsley
2 ounces Grated parmesan; 50 g
4 ounces Ricotta; 100 g
\N \N Salt and pepper

Prepare pasta dough using the flour, olive oil, and eggs. Let rest 1 hour, covered with a dampened cloth.

Cube the artichoke hearts. Heat the olive oil in a skillet, add the artichoke hearts, garlic and parsley, cover the skillet, and cook on low heat 20 minutes. Add a little water from time to time if necessary. Cool 10 minutes, transfer to food processor with all the other ingredients, and process until smooth.

Thinly roll the pasta dough, preferably using a pasta machine. Cut into 2" x 2" squares (6 x 6 cm), put a little amount of filling in each square, close to one corner. Fold the corner over the filling, and roll into a tight cylinder. Close the cylinder ends together to form tortellini rounds. Repeat with all the pasta squares.

Boil strained chicken soup in a large pan (use pareve stock base if you wish, or clear vegetable broth). Cook the tortellini in the soup 12 minutes. Ladle into soup platters, sprinkle a little parmesan, garnish with a little chopped dill and serve immediately.

Origin: "Chef" supplement, "Laisha" magazine, special Rosh Hashana issue, August 1994. Translated by Gabi Shahar.

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