This recipe first appeared in Woman’s Day.
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Ingredients
Creamy bacon sauce
Method
1.Working in 6 batches, lay out gow gee wrappers on a clean, dry surface. Spoon heaped teaspoons of sausage meat into centre of each wrapper. Brush edges with a little water. Fold, pressing into a semicircle and sealing the edges. Then bring ends together, pressing to seal. Repeat with remaining wrappers and sausage meat to make tortellini.
2.Bring a large saucepan of salted water to the boil. In 2 batches, lower tortellini into water and stir once. Simmer for 4-5 minutes until cooked through. Drain and keep warm.
3.For the creamy bacon sauce: In a frying pan, heat oil on high. Sauté bacon and onion for 3-4 minutes until onionis tender. Add garlic, cooking for 30 seconds. Stir in flour and cook for 1 minute. Remove from heat. Gradually whisk in cream until smooth. Return to heat and cook, stirring, until sauce boils and thickens. Simmer for 3 minutes.
4.Toss tortellini, spinach and thyme through hot sauce. Season. Serve with parmesan.
This cream-based white sauce gives a richer flavour and clings to the pasta.
Note