Ricotta tortellini with Currant and Pine Nut Sauce

Serves 2 (or 4 as an entree)
RICOTTA FILLING
300g Ricotta
Half a beaten egg – reserve the other half for the egg wash to seal tortellini
Zest of 1 lemon
2 sprigs of lemon thyme
Sea salt
Strain ricotta in a sieve over a bowl in the fridge covered in cling wrap.
Combine ricotta, lemon zest, lemon thyme leaves, sea salt [...]

Read Full Post »