Salvatore’s Pasta Masterclass – Folding & Sauces Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- 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's Ricotta Tortellini
Servings: 2 people
Ingredients
For the Royal Pasta Dough
- 135 g Semolina Rimacinata
- 135 g 00 flour
- 90 g Egg yolk
- 10 g Egg white
- Sea salt pinch, to taste
For the Ricotta Filling
- 130 g Baby spinach
- 50 g Fennel thinly sliced
- 1 tbsp Vegetable oil for frying
- 1 Banana shallot
- 1 clove Garlic
- 50 g Pine nuts
- 50 g Sundried tomatoes Chopped
- 100 g Ricotta
- 45 g Parmesan grated
- 50 g Fresh basil
For the Salad
- 100 g Rocket
- 40 g Fennel sliced
- 50 g Cherry tomatoes halved
To Serve
- 1 tsp Olive oil
- 1 tbsp Balsamic glaze
- 35 g Parmesan shavings
Method
Make the Pasta
- Begin by making the pasta dough. Mix together the semolina, 00 flour, egg yolk, egg white and sea salt until a rough dough forms, then knead until smooth (5-10 minutes).
- Shape into a ball, wrap in cling film and refrigerate for 1 hour.
Ricotta Filling
- Briefly blanch the baby spinach in boiling water. Drain, refresh in cold water, squeeze dry and finely chop.
- Boil the fennel in a pan of water for 3 minutes until just tender, then refresh in cold water.
- Heat the oil in a pan over a medium heat and gently cook the banana shallot and garlic until softened.
- Add the pine nuts and chopped sundried tomatoes, then cook briefly.
- In a bowl, combine the spinach, ricotta, parmesan, pine nuts, fennel, shallot mixture and fresh basil.
- Season to taste with sea salt and cracked black pepper, then chill until needed.
To Assemble
- Roll the pasta dough through a pasta machine into long thin sheets.
- Cover the pasta sheets with a tea towel to prevent drying out.
- Cut circles from the pasta sheets using a round cutter.
- Pipe or spoon small mounds of filling into the centre of each circle.
- Lightly brush the edges with water, fold into semicircles and press firmly to seal.
- Shape into traditional tortellini by wrapping the ends together and pressing gently.
- Place onto a tray dusted with flour or semolina.
To Cook
- Bring a large pan of salted water to the boil and cook the tortellini for 5–6 minutes. Drain carefully.
For the Salad
- Toss the rocket, fennel and cherry tomatoes together.
- Divide between plates and top with the tortellini.
- Finish with parmesan, olive oil and balsamic reduction before serving.
Salvatore's Filled Pappardelle
Servings: 2 people
Ingredients
For the Pasta Dough
- 135 g Semolina Rimacinata
- 135 g 00 flour
- 180 g Egg yolk
- 20 g Egg white
- Sea salt pinch, to taste
For the Butternut Squash Filling
- 70 g Prosciutto crudo
- 100 g Butternut squash
- 100 g Dolcelatte
- 50 g Hazelnuts toasted
- 1 Banana shallot finely chopped
- 1 Egg yolk
- 35 g Fresh oregano chopped
- 1 tsp Olive oil
- Sea salt to taste
- Cracked black pepper to taste
For the Tomato and Herb Sauce
- 200 g Chopped tomatoes
- 50 g Cherry tomatoes
- 1 clove Garlic finely chopped
- 20 g Fresh oregano
- 20 g Fresh basil
- 20 g Fresh thyme
- 1 tsp Olive oil
- Sea salt to taste
- Cracked black pepper to taste
Method
- Begin by making the pasta dough. Mix together the semolina, 00 flour, egg yolk, egg white and sea salt until a rough dough forms, then knead until smooth (5-10 minutes).
- Shape into a ball, wrap in cling film and refrigerate for 1 hour.
- Meanwhile, prepare the filling. Heat the olive oil in a pan over a medium heat and gently cook the banana shallot until softened.
- Dice the butternut squash and boil until tender, then drain well.
- Heat a grill pan or frying pan over a high heat. Cook the prosciutto until crisp, then chop roughly.
- Combine the butternut squash, prosciutto, banana shallot, dolcelatte, toasted hazelnuts, fresh oregano and egg yolk.
- Season with sea salt and cracked black pepper, then set aside.
- To make the sauce, heat the olive oil in a pan and gently cook the garlic until fragrant.
- Add the chopped tomatoes and cherry tomatoes, then simmer over a low heat for 10 minutes.
- Stir through the fresh oregano, basil and thyme, then season to taste.
- Roll the pasta dough through a pasta machine into thin sheets.
- Cut into squares and lightly brush the edges with water.
- Spoon or pipe filling into the centre of each square, then fold over and seal the edges tightly.
- Bring the two ends together to create a teardrop shape.
- Bring a large pan of salted water to the boil and cook the filled pappardelle for 6 minutes.
- Drain carefully and serve with the tomato and herb sauce.
- Finish with a drizzle of olive oil before serving.
- Buon appetito!
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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