ADVERTISEMENT

Fresh Ricotta Tortellini with Summer Truffle

Fresh Ricotta Tortellini with Summer Truffle

A gourmet, elegant appetizer of homemade ricotta tortellini coated in a cream sauce and served with shaved truffle that makes for a wonderfully light dish.

Courtesy of Chef Jonathan Goodyear

ADVERTISEMENT

ingredients

Ricotta Filling

2 ½
cup (725 g) ricotta
1
tsp (5 mL) lemon zest
1
tsp (5 mL) nutmeg, grated
¼
tsp (2 mL) salt

Egg Wash

1
egg yolk
2
Tbsp (30 mL) water

Pasta

2
cup (500 mL) '00' flour, plus extra for dusting
1
egg
3
egg yolks
2
Tbsp (30 mL) olive oil
¼
tsp (2 mL) salt

Cream Sauce

1
Tbsp (15 mL) butter
1
Tbsp (15 mL) olive oil
cup (80 mL) shallot
1
Tbsp (15 mL) garlic
¼
cup (60 mL) white wine
¼
cup (60 mL) vegetable stock
1
bay leaf
cup (165 mL) cream, 35%
2
sprig thyme
½
tsp (2 mL) salt
1
tsp (5 mL) white truffle oil

Garnish

½
cup (125 mL) Parmesan cheese, grated
summer truffle, finely grated, as much as desired
2
Tbsp (30 mL) chervil, picked
ADVERTISEMENT

directions

Step 1

Blend fresh ricotta, lemon zest, nutmeg and salt together. Cover and chill while preparing pasta dough.

Step 2

Whisk egg yolk with water.

Step 3

Place the flour in a bowl or on a work surface, and make a well in the centre.

Step 4

Add the egg, yolks, half the oil and a pinch of salt. With a fork mix, then with your hands, gradually mix the flour with the eggs and oil until you obtain a rough paste. If necessary, add a splash of water.

Step 5

Knead the dough on a lightly floured surface for a few minutes until it is smooth, not sticky. Cover with a cloth and leave to rest for 15–30 min.

Step 6

Divide the dough into quarters. Using a pasta machine, put the dough through the rollers gradually, starting with the thickest setting, working down to the thinnest, until you have silky sheets about 1mm thick, or less.

Step 7

Cut into 4” (7.5cm) rounds with a cookie cutter.

Step 8

Place ½ tsp.(3ml) ricotta filling into the centre of each round.

Step 9

Brush egg wash around the edges of the pasta, fold over to seal. Fold back around your finger and turn down the edge to form a tortellini.

Step 10

In large pot of rapidly boiling salted water add the tortellini in batches. Cook for 3- 5 minutes, or until they float to the surface. Remove and drain.

Step 11

Melt butter and oil in a large nonstick skillet over medium-high heat.

Step 12

Add shallots, garlic, cook 10-12 min. or until liquid evaporates.

Step 13

Add wine and bay leaf; cook 2 min. or until liquid evaporates by half, stirring occasionally.

Step 14

Add vegetable stock and reduce by half.

Step 15

Add cream and reduce by half.

Step 16

Turn skillet to low heat, add fresh thyme, steep and season with salt and truffle oil.

Step 17

Gently toss tortellini in sauce. Remove and garnish with Parmesan, truffle and chervil.

Step 18

See Cream Sauce preparation step.

Rate Recipe

My rating for Fresh Ricotta Tortellini with Summer Truffle
ADVERTISEMENT