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Cooking Together Italian – Ricotta Tortellini; Rib-eye Cacciatore;

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Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Starter: Ricotta & Herb Tortellini with Herb Pesto & Romesco Sauce;

Main: Rib-Eye Cacciatore with Garlic and Rosemary Sautéed Potatoes;

Dessert: Lemon Posset;

Ricotta & Herb Tortellini

Ingredients:

For the pasta (makes more dough than needed for this recipe)

  • – 2 medium eggs
  • – 200g ‘00’ flour, plus extra for dusting

For the hazelnut pesto

  • – 25g whole blanched hazelnuts
  • – 15g Parmesan (or a similar vegetarian hard cheese), grated
  • – 1 tbsp hazelnut oil
  • – 1 tbsp rapeseed oil

For the filling

  • – 150g ricotta
  • – 1x small shallot, diced
  • – 2x clove of garlic, minced
  • – 50g Parmesan (or a similar vegetarian hard cheese), grated
  • – 1 lemon, zest only
  • – pinch grated nutmeg
  • – salt and freshly ground pepper
  • – knob of butter, to serve

Method:

  1. Put eggs and flour in a food processor and process until smooth. The mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge while you make the filling and pesto.
  2.  
  3. For the pesto, spread the hazelnuts on a baking tray and toast in the oven for 6–8 minutes, until golden brown, then set aside to cool.
  4.  
  5. For the filling, mix the ricotta, parmesan, shallot, garlic, lemon zest, nutmeg and a pinch of salt and pepper until well combined. Transfer to a piping bag or a plastic food bag with the corner snipped off.
  6.  
  7. To make the pesto, crush the hazelnuts in a pestle and mortar, then gently stir in the Parmesan and oils.
  8.  
  9. To assemble the tortellini, roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out 10 circles. (Any leftover dough can be frozen to use another time.)
  10.  
  11. Pipe a heaped teaspoon amount of filling inside each pasta circle and fold in half to create a half moon shape. Wet the edges and press down to help them stick. Pull the two narrow ends together to form a tortellini shape.
  12.  
  13. Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well.
  14.  
  15. Meanwhile, put a frying pan over a medium–high heat and add a knob of butter. Cook until lightly browned and starting to bubble. Then add the hazelnut pesto and gently heat through.
  16.  
  17. Serve the tortellini with the pesto spooned over the top.

Herb Pesto

Ingredients – Serves 4:

  • – 1 clove of garlic
  • – 1/2 big bunch of fresh basil
  • – Handful of chives
  • – Handful of coriander
  • – 1 handful of pine nuts
  • – 1 good handful of freshly grated Parmesan cheese
  • – extra virgin olive oil
  • – 1 lemon

Method:

  1. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
  2.  
  3. Pick, roughly chop and add the basil, followed by coriander and chives, then blend in a food processor.
  4.  
  5. Add the pine nuts (very lightly toast first, if you like) to the mixture and blend again, same with the parmesan
  6.  
  7. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
  8.  
  9. Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
  10.  
  11. Add a squeeze of lemon juice at the end

Romesco Sauce

Ingredients – Yields 3cups

  • One 450g jar of roasted red peppers, drained
  • ½ cup raw or roasted almonds (unsalted)
  • ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
  • 2 medium-to-large cloves garlic, peeled and quartered
  • 1 tablespoon sherry vinegar or red wine vinegar
  • 1 teaspoon smoked paprika
  • ½ teaspoon fine sea salt, to taste
  • ¼ teaspoon cayenne pepper

Add toasted pine nuts and Gorgonzola cheese to add flavour and texture.

Method

    • In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
    •  
    • Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a chunkier texture).
    •  
    • Taste, and add additional salt (up to ¼ teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately with toasted sourdough bread rubbed with raw garlic (as a funkier version of Pan con tomate), you could add chorizo or other toppings
    •  
    • You could also use as a sauce for arancini and many other dishes
    • Or store in a jar in the refrigerator for 4-5 days.

Rib-eye Cacciatore

Ingredients – Serves 2:

  • – 2x 7oz rib-eye steaks
  • – 1 shallot, diced
  • – 2 cloves of garlic, minced
  • – 1 red pepper, de-seeded and sliced
  • – 400g chopped tomatoes
  • – Handful of sun blushed tomatoes
  • – Handful of fresh cherry tomatoes
  • – Handful of olives of your choice
  • – 2tbsp of capers
  • – 100ml of red wine
  • – 1 tsp of sugar
  • – 2 sprigs of thyme
  • – 6 basil leaves
  • – 1 bulb of mozzarella, shred into pieces
  • – 1tbsp of olive oil
  • – Seasoning

Method:

  1. Pre-heat your oven to 185C.
  2.  
  3. Place a heavy skillet on medium heat with a splash of oil.
  4.  
  5. Coat rib-eyes in oil, season with salt and pepper and sear of in the pan, remove from the heat and leave on side for now (it’s ok if it’s just rare for now, the colour is more important at this stage).
  6.  
  7. Add another splash of oil in the same pan and sauté onions for a couple of minutes, followed by garlic.
  8.  
  9. Next comes the red pepper, cook for another minute.
  10.  
  11. Now pour in the red wine with sugar and reduce by half, followed by cherry tomatoes, fresh tomatoes, capers, chopped thyme and olives. Simmer for ten minutes, correct seasoning and bake for roughly 15 minutes.
  12.  
  13. Add the steak for the last 5 minutes to warm through and to bring to your desired serving temperature.
  14.  
  15. Right before serving, place mozzarella on top and melt in the oven.
  16.  
  17. Garnish with chopped basil leaves.

Garlic & Rosemary Sautéed Potatoes

Ingredients – Serves 2:

  • – 400g of new potatoes
  • – 2x clove of garlic
  • – 1x sprig of rosemary
  • – 1 tbsp pomace olive oil
  • – Knob of butter to finish
  • – Seasoning
  • Optional: red peppers, courgettes etc.

Method:

  1. Cut the potatoes in half, do not peel.
  2.  
  3. Boil some salty water, potatoes will go in for about 5 minutes, depending on size. They need to be medium.
  4.  
  5. Let airdry, this will finish cooking and will get rid of the excess moisture.
  6.  
  7. Get a non-stick pan on medium heat, add oil and get it really hot.
  8.  
  9. Sautee the potatoes until golden, add butter, crushed garlic, chopped rosemary, let the butter foam and serve immediately.
  10.  
  11. If using any other vegetables, add after potatoes are golden and cook for extra five minutes.

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon

Method:

  1. Squeeze the lemon.
  2.  
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers

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