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
Blend fresh ricotta, lemon zest, nutmeg and salt together. Cover and chill while preparing pasta dough.
Whisk egg yolk with water.
Place the flour in a bowl or on a work surface, and make a well in the centre.
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.
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.
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.
Cut into 4” (7.5cm) rounds with a cookie cutter.
Place ½ tsp.(3ml) ricotta filling into the centre of each round.
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.
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.
Melt butter and oil in a large nonstick skillet over medium-high heat.
Add shallots, garlic, cook 10-12 min. or until liquid evaporates.
Add wine and bay leaf; cook 2 min. or until liquid evaporates by half, stirring occasionally.
Add vegetable stock and reduce by half.
Add cream and reduce by half.
Turn skillet to low heat, add fresh thyme, steep and season with salt and truffle oil.
Gently toss tortellini in sauce. Remove and garnish with Parmesan, truffle and chervil.
See Cream Sauce preparation step.