Ingredients: 6 Tomatoes,2 Onions – sliced,3 cloves Garlic – for roasting,2 cloves Garlic – minced,3/4 cup Whole Wheat Flour,4-5 tablespoons Extra Virgin Olive Oil,2 teaspoons Black pepper powder – (adjust),3 tablespoons Ricotta Cheese – (or use paneer),Fresh Herbs – handful,Vegetable stock,1 pinch Sugar,Salt – to taste,Parmesan cheese – shavings as required
Time in minutes: 75 Servings: 2 Course: Dinner Diet: Vegetarian
Instructions: To begin making the Roasted Tomato Tortellini soup, first roast the tomatoes.To fire roast the tomatoesStove top method: Place them directly on a gas burner or on a fine wire mesh placed on the burner and roast till the skin chars. Cool and peel off the skin.Oven method: Quarter and toss them in 1-2 tablespoons of olive oil. Place on a parchment lined baking sheet and bake in a pre-heated oven at 200 degree Celsius for about 20 minutes or till they just start browning.Soup:Toss the onion and 2-3 cloves of garlic with 1 tablespoon (or as required) olive oil and salt. Roast/bake in the oven till it just browns.Blend together the tomatoes, onions and garlic in a food processor or mixer. Sieve through a mesh to remove skin (if roasted in the oven) and seeds.To make the Tortellini filling, mix the herbs, minced garlic, black pepper, Ricotta in a small mixing bowl. Keep covered till requiredTo make the Tortellini, add salt (as required) to the whole wheat flour and place it in a mixing bowl. Add water and 2 teaspoons of olive oil to make a stiff but pliable dough. Cover and keep aside for 30 minutes.Dust a working surface with flour. Roll out the dough into a very thin circle.Cut the circle into rounds using a 3-inch round cutter. Space the rounds as close together as possible. Gather the scraps and reuse them.Place a teaspoon of the Ricotta filling at the center of each round.Run a finger dipped in water along the edge of the pasta round to moisten it.Fold over the dough to seal and make a half moon shape. Draw the ends together to form the typical Tortellini shape.Heat water in a saucepan. Add salt. Once the water boils carefully drop the Tortellini in it (use a slotted spoon if required).Cook for 2-3 minutes or till the Tortellini float on the surface. Take them out using a slotted spoon.Heat the Tomato – onion-garlic puree in a saucepan. Add salt, pepper and pinch of sugar.Add enough vegetable stock to make a thick soup. Bring it to a boil and carefully drop the cooked Tortellini in it.Boil for a few seconds more. Serve Roasted Tomato Tortellini soup garnished with Parmesan cheese and herbs, along with garlic bread or Grilled Winter Vegetable Salad Recipe for a quick weeknight meal.