Kale and Walnut Stuffed Tortellini in Vodka Sauce

Kale and walnut-stuffed tortellini can be time consuming, but in the end it's worth it

This was not my first time making noodles, but it was the first attempt that was successful.  I got the basis for the noodle recipe from an old recipe book I picked up at a garage sale, and the inspiration from the filling came from whatever I found in my fridge.  These turned out simply delicious, and if you have a few extra hours on hand for dinner, I highly recommend trying your hand at tortellini.

For the tortellini:

• 2 cups all-purpose flour
• 1 cup semolina flour
• a pinch of salt
• 4 eggs
• 1 1/2 Tbsp olive oil
• 1/4-1/2 tsp turmeric

Mix the flours, salt and turmeric.  Then add eggs and the oil.  Cover and set aside for 20 minutes.  Knead for 10 minutes.  Set aside again for another 20 minutes.  Knead again until it’s smooth and easy to work with.  You might need to add more oil at this point.  Now your dough should be ready to roll out.

For the filling:

• 3-5 lightly packed cups of kale
• 1/3 cup walnuts
• 1/4 cup green olives
• cheese

Throw these ingredients in the food processor and process until slightly more coarse than pesto.

Forming the tortellini:

Roll out the pasta dough and use a cookie cutter (or shot glass) to cut 1 1/2-3 inch rounds.    Place  spoonful of filling in the middle, fold the dough circle in half, then shape it around your finger, pinching the ends closed.  If the dough isn’t sticking together, use a little water on the edges.  Boil in water until it floats to the top and toss in a vodka sauce. (I’ll post that recipe later)

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