Monday, 4 July 2011
Tortellone ai piselli e fave con burro e menta - Broad bean and pea tortellone with mint butter
1. when you make the pasta, ensure that you knead it until stickiness becomes elasticity – that will make rolling out much easier
Enough for 8 (or freeze a batch)
400g OO pasta flour
75g grated parmesan
12 leaves mint shredded
1. Combine flour, eggs and salt to create a ball of dough.
2. Knead until the dough loses its stickiness and becomes elastic. Wrap in cling film and rest in the fridge.
3. Cook all but a handful of beans and peas, reserving the rest.
4. Skin the beans.
5. Process the beans, peas, ricotta and salt until a smooth mixture. Load into a piping bag with a 0.75cm nozzle.
6. Roll out the pasta dough until it is thin enough to see the shape of your fingers through it.
7. Cut out 5cm squares. Pipe a squirt of filling about the size of a broad bean on each square.
8. Close the pasta to create a triangle, at the same time pressing down the filling away from the apex.
9. Wrap the tortellone around your finger and press the ends together. Aim for about 10 per person but you may as well make more if there is enough pasta and filling. The extras will keep for a day in the fridge or you can freeze them in a single layer.