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Tortellini with Prawns, Spinach and Pine Nuts

Ingredients For 3 people 500g four-cheese tortellini (fresh pasta). 350g fresh spinach. 300g peeled prawns. A handful of raw pine nuts. 1 spring onion. 4 tender garlic cloves, chopped. 5 sun-dried tomatoes in olive oil. 125ml evaporated milk. Freshly ground black pepper. Salt. Extra virgin olive oil. Preparation Wash the spinach, blanch it in salted boiling water, then cool it down quickly under cold water so it keeps that lovely bright green color. Chop it into small pieces, squeeze out any excess water, and set aside. Toast the pine nuts in a dry pan without any oil. Set them aside once they're golden. Season the prawns with salt and pepper, then fry them in a bit of oil for about a minute on each side. Take them off the heat and set aside. In the same pan, adding a bit more oil if needed, sauté the onion, chopped very fine. When it turns transparent, add the spinach and tender garlic. After three or four minutes, toss in the chopped sun-dried tomatoes. Cook for another 2 or 3 mi...

Pastry Cream for Filling




Pastry cream is one of those essentials you'll reach for time and again in baking. It's perfect for filling all sorts of pastries and doughs — brioches, puff pastry, cream puffs, fritters... the list goes on. The key to a silky-smooth cream with no lumps? Just follow along with the recipe, and you'll see there's really nothing tricky about it.

Ingredients

  • 1/4 liter whole milk.
  • 80g sugar.
  • 3 egg yolks.
  • 20g cornstarch.

Preparation

To make the cream: heat the milk with the sugar.
Meanwhile, whisk the egg yolks with the cornstarch. When the milk is just about to boil, ladle out a spoonful and stir it into the yolks.
Whisk everything together well, then add the rest of the milk and return the mixture to the stove over low heat. Keep stirring constantly with a hand whisk until it starts to thicken, then take it off the heat and continue whisking for a few more minutes away from the warmth. This way, you'll end up with a beautifully smooth cream.

Time: 15-20 minutes

Notes

This cream doesn't freeze well.
It's suitable for those with celiac disease. If you're lactose intolerant, you can swap the milk for a plant-based option — just add 10g more cornstarch to get the right consistency.



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