Ricotta tortellini with Currant and Pine Nut Sauce

 

Ricotta Tortellini with Current 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 & half an egg in a bowl and mix until thoroughly combined.  Taste.

PASTA
1 egg (room temperature)
100g flour
Olive Oil

Combine ingredients in a food processor and process until you have a moist crumb.
Knead until well formed then cover in cling wrap and rest for 30-60 minutes.

SAUCE
Handful of eshallots finely sliced
Garlic
Sprig of thyme
Balsamic Vinegar – Giuseppe Giusti silver label
Olive Oil
Approx 1/2 cup currants (rehydrated in water)
Approx 1/2 cup pine nuts

Pecorino or Parmesan

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Make the tortellini
Roll out pasta to desired thickness.
Cut out circles and place filling onto each circle. Use only an amount of filling which will allow you to fold and seal the tortellini in half.
Brush top half of the inside edge of the pasta sheet with egg wash, then form totellini by folding over and sealing. Then using thumb, lightly dent the middle of the pasta along the straight side and folding tips togther, seal with egg wash to form a tortellini.
Place tortellini on lightly floured plate.

Bring a large saucepan of water to boil and then let simmer.

Make the sauce
Caramelise shallots in a non stick frying pan with oil, thyme, garlic and salt.  Start by cooking the onions “Blond” then gently turn up the heat as they cook until caramelised – careful not to burn.
Add balsamic vinegar and let it reduce a little. Ensure the mixture isn’t too dry.
Add drained currants and then finish with the pine nuts.

Remove excess flour from bottom of tortellini and place in salted boiling water and cook for approximately 3 minutes.  Remove when they have floated to the surface.

Plate tortellini and spoon over sauce.  Finish with finely grated Pecorino or Parmesan.

Notes:
Thanks to my Cooking Partner in Crime and his dexterous fingers for making the tortellini!

My interpretation of the recipe as seen on MasterChef Australia on Ten

Useful Websites:

http://Ricotta Tortellini Recipe by Neil Perry from Food Source – Neil Perry

 

 

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