Cavolo nero ri­cotta tortellini

I rec­om­mend you use a pasta ma­chine for this, in or­der to get the dough rolled out to the right thick­ness.

The Sunday Telegraph - Sunday - - The Sunday Cook -



300g “00” pasta flour, plus a lit­tle ex­tra if needed when rolling out 4 medium free-range eggs 300g cavolo nero, stalks re­moved Pinch of dried chilli Pinch of chopped gar­lic Olive oil, for cook­ing 200g ri­cotta 100g parme­san, grated, plus ex­tra to serve Touch of freshly grated nut­meg Semolina, for dust­ing A lit­tle but­ter, to serve


For the pasta dough, tip the flour on to a work sur­face and make a well in the mid­dle. Mix to­gether three of the eggs (the fourth will be used for an egg wash later) and pour two thirds of this into the well, re­serv­ing the rest.

Start­ing from the out­side, work the flour into the liq­uid un­til it forms a dough. Knead un­til the dough is smooth, firm and elas­tic (this will take five to 10 min­utes). You may need to add more egg mix­ture if the dough doesn’t come to­gether.

Wrap the dough in cling film and re­frig­er­ate for at least 30 min­utes. You can make this the day be­fore and leave in the fridge wrapped in cling film and foil.

Cook the cavolo nero in a pan of boil­ing wa­ter un­til soft – about four min­utes – then drain well and al­low to cool. Once cold, squeeze out the ex­cess mois­ture from the leaves, then chop finely and place in a bowl.

In a pan, sauté the chilli and gar­lic with a splash of olive oil un­til soft but not coloured, and then add the cavolo nero and toss through. Take off the heat and al­low to cool, then place in a bowl with the ri­cotta, parme­san and nut­meg. Mix well.

To make the tortellini, halve the dough and use a rolling pin to flat­ten one piece to the widest set­ting of your pasta ma­chine. Start­ing at the widest set­ting, run the pasta dough through twice. Re­duce the set­ting by one notch and run it through twice again. If the dough feels sticky, add a lit­tle flour, but not enough to dry it out.

Run it through the ma­chine twice on each notch un­til you get to the nar­row­est notch. Re­peat with the re­main­ing dough.

Us­ing a ser­rated pas­try wheel, cut the dough into long strips about 10cm wide.

Put a heaped tea­spoon of fill­ing at in­ter­vals along the strip, about 2.5cm apart and about a third of the way from the long side of the strip near­est to you. Brush in between each mound of fill­ing with egg wash.

Fold over the side of pasta near­est to you. Care­fully press down around each mound to get the air out. Brush the top third of the strip with egg wash and fold it back down over the mounds, again press­ing down with your cupped hand.

Us­ing a ser­rated pas­try wheel, cut out the tortellini and squeeze the edges gen­tly to seal.

Re­peat with the re­main­ing rolled out dough and fill­ing and leave on a tray dusted with semolina.

To cook, boil the tortellini in salted wa­ter for three min­utes un­til they rise to the sur­face. Drain and serve im­me­di­ately, tossed with a lit­tle but­ter and parme­san.

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