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Tortellini and Pomelo Salad – Recipes

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. 

We Cooked:

Spinach & Ricotta Tortellini

For the pasta dough; the rule of thumb is 1 egg, 100g flour and scale up.

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

For the filling for 4 people – depending on portion size

  • 200g ricotta
  • 2 cloves of garlic, minced
  • 200g grams of spinach, cooked in salted water and then squeeze it out
  • 30g Parmesan, grated
  • 1 lemon, zest only
  • pinch grated nutmeg
  • salt and freshly ground pepper
  • knob of butter, to serve

Method:

For the Pasta Dough

  1. Place 00 flour onto a large wooden board and shape into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
  2. Using a fork, lightly beat the eggs, then mix in the flour a little at time to obtain a consistent ball of dough.
  3. Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
  4. Divide the dough equally before rolling, wrap the extra dough back in the cling film so it doesn’t dry out.
  5. Flatten the dough to a rough square so that it fits through the pasta machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times to release the gluten which increases the elasticity of the dough and prevents cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2nd to last setting, if you prefer thinner pasta go to the last setting. Using a 9cm cutter, cut out circles.

For the Filling

  1. Mix the ricotta, parmesan, spinach, garlic, lemon zest, nutmeg and a pinch of salt and pepper until well combined.

To Assemble the Tortellini

  1. Spoon a heaped teaspoon of filling inside each pasta circle and fold to create a half moon shape. Wet the edges and press down. Pull the two narrow ends together to form a tortellini shape.
  2. 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. Serve the tortellini with the herb pesto spooned over the top

Pomelo Prawn Salad

Ingredients – Serves 2:

  • 5 cooked prawns
  • 60 grams cooked shredded chicken
  • 400 grams mango or pomelo
  • 40 grams carrot, Julien
  • 20 grams sliced onion
  • Fresh mint, sliced
  • Thai basil, sliced
  • 3 tablespoon toasted crushed peanut
  • 3 tablespoon sesame seed, toasted
  • 2 tablespoon crispy shallots

Dressing:

  • large red chilli
  • 1 clove garlic, crushed together roughly

Then Add…

  • 1 tablespoon sugar
  • 1 ½ tablespoon fish sauce
  • 1 ½ tablespoon lime juice
  • 2 tsp water

Method:

  1. Crush the large red chilli and garlic.
  2. Add the sugar fish sauce lime juice and water.
  3. Add the sliced birds eye chilli.
  4. Set aside.
  5. Mix all the prawn chicken mango carrot onion with the dressing in a mixing bowl.
  6. Add the sliced fresh mint and sliced basil crushed peanut sesame seed and crispy shallots and some sliced chilli.
  7. Mix together and then transfer to a serving dish.
  8. Garnish with fresh mint

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