Spectacular recipe for ricotta tortellini with coconut cream and curry that has a brutal taste in the mouth. The freshness of the coconut and the power of the curry blend perfectly with the ricotta cheese and the pasta.
Contents
Ingredients to make Ricotta Tortellini with Coconut Cream and Curry:
- 2 medium onions
- 1 leek
- 2 garlic
- White wine
- curry
- coconut cream
- oregano
- basil
- chicken knor
- bacon
- mushroom mix
- ginger
How to make Ricotta Tortellini with Coconut Cream and Curry:
- We start the tortellini recipe by frying the vegetables cut into julienne strips or add the mushrooms to your liking, boil the carrot cubes, separate it in a bowl, fry the bacon cut into strips and reserve.
- Boil the ricotta tortellini Reserve to know how long you have to boil the tortellini, it is best to look at the container.
- Once the vegetables are fried, add the white wine… Let the white wine evaporate and now add the dried oregano, the chicken knor tablet or another type of cooking tablet, then the coconut cream at a temperature of 180 degrees we let warm up
- Now we add the ginger and the Indian curry…red or green whichever makes you happy…
- Let the broth boil and thicken, once we have the sauce corrected to taste add the carrot to the tortellini over high heat 200 degrees, serve the ricotta tortellini with coconut cream and hot curry with a little basil and Gruyere cheese if it wants.
