February 2004

Spinach and Ricotta Tortellini With Creamed Leaks.

Some people believe that most convenience products available are of poor quality. I disagree. The pasta we have used here is actually a frozen product. It is the same as many that are now available in many supermarkets.

The pasta is filled with spinach and ricotta cheese. Of course this can been changed to other fillings depending on your own personal taste, a mushroom filling would work very well with this recipe. It is simply dropped into boiling water and boiled with a little salt for five to eight minutes. Then after removing from the water, drained well.

Under the pasta we have used creamed leaks. These were well washed and then cut thinly. Then in a little butter cooked down over a gentle heat under a lid until soft. The leaks were then moistened with some salt and pepper and a little double cream, removed from the pan and kept to one side.

Finally the sauce. This is not essential as the pasta can simply be mixed with the creamed leaks. We put a little very finely chopped onion in a little butter and cooked over a low heat until nearly soft. Into this we added a little fresh garlic and salt and pepper. We added some fresh double cream and increased the heat. As the cream reduces it thickens. How thick you like it is of course up to you. When it reaches the consistency you like remove from the heat, add some finely chopped parsley and also a little tarragon.

Here we have used the recipe for a starter. In the dish we put a spoon of the leaks. On top of this five pieces of the filled pasta and finally some of the cream sauce. A sprinkle of chives and the dish is finished. Of course, this could also be used as a main course.

As usual this is just a suggestion. The shape and filling of the pasta is down to your own taste and even the herbs in the sauce can be changed. The recipe is quick to produce and very satisfying to eat. Enjoy.

Paul Vincent, Head Chef.