Tortelloni Tricolore In Shell Poppy Seed Crust

Photo: sunflowers8

Ingredients

What does it take for the poppy seed crust

100 grams of cold butter

200 grams of flour Molino Spadoni

1 tablespoon poppy seeds

cold water

a pinch of salt

What does it take for the rest

ravioli filled with ricotta and walnuts Selection Fini

grated Parmesan cheese

sage

basil

extra virgin olive oil

butter

Preparation

How to proceed with the short crust pastry with poppy seeds:

Go to the mixer the flour sifted with salt and butter until mixture is grainy.

Transfer to a bowl, add the poppy seeds and enough cold water to bind the mixture.

Roll out the dough thin on floured work surface and line a cake pan with parchment paper Hinge 15 cm in diameter (with the rest of the dough can be made of pretzels).

Cover the dough in the pie crust spread with other meat oven and cover with dried beans or peas.

Refrigerate for 30 minutes.

Spend the mold in the oven at 200°C for 15 minutes then gently remove the beans and parchment paper, bake for another 5 minutes or until golden brown.

Remove from the oven, open the pan and allow to dry shell of the crust on a wire rack.

What to do for the rest

For the tomatoes: wash and dry and the tomatoes, put them in a baking dish and drizzle with oil and a pinch of salt.

Roast at 200 ° C for 5-7 minutes, wait a few minutes and remove the peel and seeds.

Cut into small pieces and drizzle with oil and a pinch of salt, set aside to warm.

For cream cheese: embedded in the glass of the mixer parmesan potatoes and broth, blend until mixture is smooth (taste to adjust flavor to your liking maintaining a certain density).

For the tortellini: salted water cook the tortellini in which to pay as soon as the water reaches a boil.

Drain after a few minutes.

In a large saucepan melt the butter with the sage and let us cook for a few seconds tortelloni.

Set aside to warm.

To assemble the dish: Take the shell of crust and fill it to third Tortelloni with sage butter and drain well by destroying them.

Add the tomatoes on the opposite side of tortellini and add half the cream cheese.

Garnish with tomatoes and basil on a dusting of oregano over sauce.

Serve immediately, hot.