Each month we will be providing you with an amazing recipe from our good friend George from George’s On Waymouth, allowing you to get creative in the kitchen in your very own home.
This month is George’s Spinach Tortellini (see below for recipe). This dish is paired up with our delicious Adelaide Hills Anth’s Garden Chardonnay.

To purchase your Chardonnay please click here.

Spinach & Ricotta Tortellini, Honey Mustard, Parsley, Candied Rosemary, Pine Nuts
Portion: 6 to 8 serving (roughly 25 pieces)

INGREDIENTS

700g 00 Pasta flour
290g Whole egg
50g Egg yolk
25g Table salt
2kg Baby spinach (will end up roughly 900g to 1kg after blanching and squeezing)
500g Ricotta
200g Grated parmesan cheese
5 each Lemon
150ml Olive oil
150ml Vegetable Oil (sunflower or canola)
3tsp Dijon mustard
1tsp Seeded mustard
50ml Honey
2 Bunch Curly Parsley
50g Butter
300g Pinenuts
1 tsp Vegetable Oil
30g Icing sugar
10g Dried Rosemary

PASTA DOUGH

700g 00 Pasta flour
290g Whole egg
50g Egg yolk
25g Table salt
1. Place everything in a mixer and mix well until a dough its form. The dough might appear dry at first, but keep mixing, it takes up to 15mins constant mixing to get a nice dough.
2. Once the dough is ready, portion into smaller portion and wrap it and store in fridge to rest.
3. Pasta dough can be done ahead. Keep up to 5 days.

SPINACH & RICOTTA FILLING

2kg Baby spinach (will end up roughly 900g to 1kg after blanching and squeezing)
500g Ricotta
200g Grated parmesan cheese
3 each Lemon zest (keep juice for dressing)
Salt to taste
1. Bring a pot of water to boiling point, and add some salt into the water.
2. Blanch baby spinach in batches, each batch takes only 5 seconds. Refresh the baby spinach in ice cold water to prevent overcooking.
3. Drain the cooked spinach and squeeze it as dry as possible. (the dryer the spinach, better final result)
4. Finely chop the spinach, and mix the rest of the ingredient into the spinach.
5. Adjust the season with salt.
6. Filling can be done ahead. Keep up to 5 days.

HONEY MUSTARD

150ml Olive oil
150ml Vegetable Oil (sunflower or canola)
3tsp Dijon mustard
1tsp Seeded mustard
50ml Honey
150ml Lemon juice
Salt to taste
1. Place both mustards, honey and lemon juice in a bowl. Whisk well to emulsify it.
2. Slowly drip both oil into the mix and whisk well to thicken it up.
3. Adjust the dressing with salt. And bottle it into squeezing bottle.
4. Shake well each time before use.
5. Dressing can be done ahead. Keep up to 2 weeks.

PARSLEY PUREE

2 Bunches Curly Parsley
50g Butter
Salt to taste
1. Pick parsley, blanch parsley and refresh in ice water to prevent overcooking. Squeeze dry.
2. Melt butter and bring it to brown nutty colour.
3. Place everything in blender and blend until smooth puree. Adjust seasoning with salt.

ROSEMARY CANDIED PINENUTS

300g Pinenuts
1 tsp Vegetable oil
30g Icing sugar
10g Dried Rosemary (blend into powder)
1. Toss pinenuts, vegetable oil and icing sugar in a bowl and mix well until nuts is coated with sugar.
2. Toast nuts in oven at 180C until golden brown.
3. Mix dried rosemary into pinenuts and store in fridge.

ROLLING PASTA

1. Roll pasta dough and fold it a couple of times before cutting it. (to prevent too stretchy pasta)
2. Roll the pasta as thin as possible ½ on pasta machine. Using a biggest round cutter to cut the pasta sheet.
3. Once pasta is cut, fill the pasta with spinach filling and seal it with egg wash. And fold into tortellini shape.
4. Cook tortellini in salted boiling water for at least 5mins each batch.

PLATING

1. Place a smear of parsley puree on the bottom of the plate.
2. Arrange pasta nicely on the puree. Lightly drizzle honey mustard dressing on the tortellini and extra on the plate.
3. Sprinkle some rosemary pinenuts on the pasta and the plate.
4. Garnish the plate with some fresh baby spinach, lemon zest and olive oil.