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Pasta Making with Salvatore – Tortellini, Quadretti, Pappardelle.

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Pasta Making with Salvatore Recipes

Our 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:

  • Tortellini with ricotta, baby spinach, toasted pine nuts, garlic, fennel, sun-dried tomato, parmesan cheese and fresh basil; 
  • Filled pappardelle with pancetta, leek, parmesan, asparagus, sage, thyme, with tomato and herb sauce.
Salvatore taught you how to make royal pasta dough, it’s richer and softer than regular pasta dough.

Ricotta Tortellini

Ingredients:

Royal Pasta dough:

  • – 135g of semolina
  • – 135g of type 00 flour
  • – 180g of egg yolk
  • – 20g of egg white
  • – 1 pinch of salt

Ricotta filling:

  • – 100g of ricotta
  • – 130g of baby spinach
  • – 50g of pine nuts
  • – 1 glove of garlic
  • – 1 small shallot
  • – 50g of fennel
  • – 50g of sundried tomato
  • – 45g parmesan cheese
  • – 50g of fresh basil
  • – 1tsp of olive oil

Dressing:

  • – 100g of rocket
  • – 40g of fennel
  • – 50g of cherry tomato
  • – 35g of parmesan
  • – 1tbsp of olive oil
  • – 1 tbsp of balsamic reduction

Method:

  1. Begin by making the dough for the tortellini. Mix together the flour, eggs and a pinch of salt in a large bowl. Mix until the mixture comes together to form a smooth dough. Shape into a ball, wrap in cling film, then leave to rest in the fridge for 1 hour.
  2.  
  3. While the dough is resting, prepare the filling. Bring a small pan of water to cook briefly your baby spinach. Drain and refresh in cold water, then finely chop with a sharp knife, set aside until ready to make the filling.
  4.  
  5. In a separate pan, boil the fennel for 3 minutes, until just tender. Refresh in cold water and set aside. In a separate pan just gently cook your shallot and garlic in olive oil. Add your pine nuts, chopped sun-dried tomato.
  6.  
  7. For the filling, mix together the chopped spinach, ricotta, Parmesan, pine nuts, chopped sun-dried tomato, chopped fennel, shallot, garlic, fresh basil. Season well to taste and leave to rest until required.
  8.  
  9. Remove the rested pasta dough from the fridge and roll out evenly into a long, thin sheet using a pasta machine. Cut the sheet in half lengthways and set aside.
  10.  
  11. Cover the sheet of dough with a tea towel to prevent the pasta from drying out.
  12.  
  13. Brush the reserved pasta sheet with water. Using a round pasta cutter, cut out circles of tortellini (with the filling mounds in the middle) and press the edges carefully to seal.
  14.  
  15. Wrap the filled pasta discs into traditional tortellini shape. Fold the bottom third of the pasta disc up towards the centre to form a semi-circle, then fold the outside edges into the centre. Press gently to seal, then place the tortellini on a tray.
  16.  
  17. Bring a large pan of salted water to the boil and add the tortellini, cooking for 5-6 minutes. Drain the pasta, then transfer to a clean plate.
  18.  
  19. To serve, divide the cooked fennel, rocket, cherry tomato and top with the tortellini. Scatter over a little extra parmesan and finish with a drizzle of olive oil and balsamic
    reduction.

Filled Pappardelle

With crispy prosciutto, butternut squash, dolcellate cheese, toasted hazelnuts and fresh oregano and tomato and herb sauce

Ingredients

Pasta dough

  1. Semolina 135g
  2. Flour 00 135g
  3. Egg yolk 180g
  4. Egg white 20g
  5. Salt 1pinch

Butternut squash filling

  1. Prosciutto crudo 70g
  2. Butternut squash 100g
  3. Dolcellate cheese 100g
  4. Hazelnuts 50
  5. Shallot 1
  6. Egg yolk 1
  7. Oregano 35g
  8. Olive oil 1tsp
  9. Salt & Pepper 1 pinch

Tomato and herb sauce

  1. Chopped tomato 200g
  2. Cherry tomato 50g
  3. Garlic 1 glove
  4. Fresh oregano 20g
  5. Fresh basil 20g
  6. Fresh thyme 20g
  7. Olive oil 1tsp
  8. Salt & Pepper 1 pinch

Method

Begin by making the dough for the pappardelle. Mix together the flours, eggs and a pinch of salt in a large bowl. Mix until the mixture come together to form a smooth dough. Shape into a ball, wrap in cling film, then leave to rest in the fridge for 1 hour. Meanwhile, prepare the filling. Heat a medium pan with a little oil and gently sauté the chopped shallots, garlic until softened and almost cooked. In a separate pan, chop into small dice the butternut squash and part boil until soft. Heat a grill or a frying pan to high lay out the prosciutto, drizzle with olive oil and cook until is crips. Add the butternut squash and the chopped prosciutto to the rest of the cooked ingredients. Finally add the chopped oregano, toasted hazelnuts, dolcelatte, egg yolk, salt and pepper. Set aside until ready to use. Meanwhile, make the tomato and herbs sauce. Start by making browned shallot, garlic and olive oil. Add the chopped tomato, cherry tomato and place over a low heat. Allow to cook for 10 minutes then remove from the heat. Remove the dough from the fridge and thinly roll out using a pasta machine. Cut out a square sheet, brush with water and place with a pipping bag the filling in the middle, folding over the pasta and pinch along each edge to seal the pasta. Join the two ends together to create the shape of a teardrop. Salt a large pan of water and bring to boil. Add the pappardelle to the pan and cook for 6 minutes, then drain thoroughly. Serve with the tomato herbs sauce and drizzle of olive oil.

Buon appetito!

Quadretti Pasta – Additional recipe from salvatore to try at home

With puttanesca dressing, rocket and pecorino cheese

The unique flavour of this dish comes from the flavoursome dressing it’s dressed in: peeled plum tomatoes, olives, capers and anchovy fillets. This dish was invented in the 1950s by Sandro Petti a famous Ischian restaurant.

Ingredients

  1. Fresh pasta dough 80g
  2. Anchovies 15g
  3. Parsley 25g
  4. Garlic 1 glove
  5. Virgin olive oil 1tbsp
  6. Peeled plum tomatoes 200g
  7. Salted capers 45g
  8. Black olives 100g
  9. Fresh chilli 1
  10. Radicchio 50g
  11. Water cress 50g
  12. Pecorino cheese shavings 25g
  13. Balsamic reduction 1tsp

Method

  1. Remove the rested pasta dough from the fridge and roll out evenly into a long, thin sheet using a pasta machine. Cut the sheet in half lengthways and set on aside. Cover the sheet of the pasta with a tea towel to prevent the pasta to drying out. Brush the reserved pasta sheet with water. Using a knife, cut out square shapes than place the pasta on a tray. In a large pan of salted boiling water, cook the fresh pasta until al dente. Strain the pasta, add a dash of oil to loosen it up and then leave it to cool.
  2. To make the puttanesca dressing, first rinse the capers under running water to remove excess salt, then dry them and chop them roughly with a knife. In the meantime, add the oil, the sliced garlic, chopped chilli and half of the anchovies to a large frying pan stirring often, so the anchovies dissolve and release all the aromas. Leave to cool. Next add the peeled chopped plum tomatoes, black olives and the cappers to the cooked ingredients. In a bowl with the pasta, toss together all remain ingredients. Pour the balsamic over salad and add the rest of the anchovies, pecorino cheese and fresh parsley.

Buon appetito!

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