Tag: tortelli

Recipe Tortelli with fish and tofu in shrimp broth – Italian Cuisine

Ingredients

320 g Chinese cabbage
300 g 00 flour
200 g tofu plus a little
200 g re-milled durum wheat semolina
8 prawns
1 carrot
1 onion
celery stalk
brandy
extra virgin olive oil
salt
pepper

Duration: 2 h

Level: Medium

Doses: 8 people

Mix the flour and semolina with 250 g of warm water, a pinch of salt and a tablespoon of oil. Let the dough rest in the film for 1 hour. Shell the prawns. Brown the shells and the heads without eyes in a saucepan with a drizzle of oil.

Add chopped carrot, celery and onion and let them flavor. Deglaze with 2 tablespoons of brandy and flame it. Add 2 liters of water and cook covered for 30-40 '. Sear the shrimp tails in a pan with a drizzle of oil.

Keep 4 aside for decoration and chop the others into cubes. Cut 280 g of Chinese cabbage into small pieces, discarding the hardest parts of the stem. Blanch it in boiling salted water for 1 ', drain and chop it with a knife.

Also cut the tofu into small cubes and collect it in a bowl together with the diced prawns and chopped cabbage, oil, salt and pepper, obtaining the filling for the ravioli. Roll out the dough into thin sheets, but not icing; cut them into squares of 6 cm per side and place a knob of filling on top.

Close them in a triangle and then in a tortello. Strain the shrimp broth. Boil the tortelli in boiling salted water for 3-4 ', drain and serve with the broth, completing with the remaining Chinese cabbage, raw, diced tofu and shrimp kept whole, sectioned.

Tortelli with artichoke bottoms and goat cheese with a velvety orange and tomato sauce – Italian Cuisine

Ingredients for 8 people

1) Prepare the pasta. Sift the flour and the semolina, arrange them in a fountain and place them in the center eggs, i yolks and a big pinch of salt. Knead the dough until it is smooth and homogeneous, form a ball, wrap it with cling film and let it rest in the refrigerator for at least 1 hour.

2) Meanwhile, prepare the filling. Obtain the artichoke bottoms, deprive them of the internal hay and gradually wet them with the juice of the lemon so that they do not blacken. Boil them in boiling water salted for 15 minutes and drain. Wash and coarsely chop the herbs. Brown thegarlic whole with 2 tablespoons of oil, then join the herbs, add salt and cook with the lid on for 2-3 minutes. Uncover and let the vegetation water dry. Put the i artichoke bottoms cut into small pieces and the herbs and blend briefly intermittently to obtain a homogeneous but not too fine mixture. Transfer it to a bowl and mix it with the goat, the leaves of the thyme, the grated zest of 1 Orange and a generous grind of pepper.

3) Roll out the pasta into a thin sheet with a machine or a rolling pin and cut out many discs with a 8-10 cm diameter pastry cutter. Arrange one hazelnut of filling on half of the discs and cover with the remaining discs. Press the edges with your fingertips to seal them and then scallop them with a 6 cm diameter wavy cutter. Let the ravioli dry on the generously floured work surface while you prepare the sauce.

4) Prepare the sauce. Squeeze the oranges (even the one you used the zest). Clean the shallots, chop and brown with 3 tablespoons of oil in a large pan. When they are wilted, add the juice of the oranges and let it caramelize over high heat for about 10 minutes (it should be reduced to about half). Join the tomato puree, stir and continue cooking for 10 minutes. Blend about half of the sauce with the hand blender, mix it with the coarse half and tie with the butter. Cook the ravioli in plenty of boiling salted water, drain and toss with the Orange sauce.

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Tortelli recipe with pecorino cream in pepper broth – Italian Cuisine

Ingredients FOR THE FILLING

360 g fresh cream
210 g pecorino aged 2 months
40 g gelatin in sheets

Ingredients FOR THE PASTA

200 g flour 00
200 g re-milled durum wheat semolina
100 g egg yolks
50 g eggs

Ingredients FOR THE PEPPER STOCK

20 g black peppercorns
salt

Duration: 2 h 15 min

Level: Medium

Doses: 4 people

FOR THE STUFFING
Put soak the gelatin in cold water.
Heat the cream bringing it up to 55 ° C. Transfer it to the blender and operate it by adding the chopped pecorino, continuing to blend until you get a cream.
You do dissolve the squeezed gelatine in a saucepan and add it to the pecorino cream. Pour the mixture into a container, cover it with the cling film and let it cool in the refrigerator for 8 hours. In the end, before use, blend it again and collect it in a pastry bag.

FOR PASTA
Knead flour and semolina with egg yolks, eggs and 40 g of water. Work the mixture until it is homogeneous, then let it rest covered for 1 hour.
Roll out the dough into sheets, cut out many squares, place small portions of filling in the center, close them in a triangle and then in a tortello.

FOR THE SOUP
Toasted the pepper in a pan for 2 minutes, then put it in a saucepan with 400 g of water. Bring the water up to 85 ° C and keep it at temperature, leaving the pepper to infuse for 20 minutes. Switch off.
Boil the tortelli in salted boiling water, drain and serve with the broth.