Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Roasted Tomato Tortellini soup, first roast the tomatoes
Step 2: 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
Step 3: Cool and peel off the skin
Step 4: Oven method: Quarter and toss them in 1-2 tablespoons of olive oil
Step 5: 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
Step 6: Soup:Toss the onion and 2-3 cloves of garlic with 1 tablespoon (or as required) olive oil and salt
Step 7: Roast/bake in the oven till it just browns
Step 8: Blend together the tomatoes, onions and garlic in a food processor or mixer
Step 9: Sieve through a mesh to remove skin (if roasted in the oven) and seeds
Step 10: To make the Tortellini filling, mix the herbs, minced garlic, black pepper, Ricotta in a small mixing bowl
Step 11: Keep covered till requiredTo make the Tortellini, add salt (as required) to the whole wheat flour and place it in a mixing bowl
Step 12: Add water and 2 teaspoons of olive oil to make a stiff but pliable dough
Step 13: Cover and keep aside for 30 minutes
Step 14: Dust a working surface with flour
Step 15: Roll out the dough into a very thin circle
Step 16: Cut the circle into rounds using a 3-inch round cutter
Step 17: Space the rounds as close together as possible
Step 18: Gather the scraps and reuse them
Step 19: Place a teaspoon of the Ricotta filling at the center of each round
Step 20: Run a finger dipped in water along the edge of the pasta round to moisten it
Step 21: Fold over the dough to seal and make a half moon shape
Step 22: Draw the ends together to form the typical Tortellini shape
Step 23: Heat water in a saucepan
Step 24: Add salt
Step 25: Once the water boils carefully drop the Tortellini in it (use a slotted spoon if required)
Step 26: Cook for 2-3 minutes or till the Tortellini float on the surface
Step 27: Take them out using a slotted spoon
Step 28: Heat the Tomato – onion-garlic puree in a saucepan
Step 29: Add salt, pepper and pinch of sugar
Step 30: Add enough vegetable stock to make a thick soup
Step 31: Bring it to a boil and carefully drop the cooked Tortellini in it
Step 32: Boil for a few seconds more
Step 33: 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