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Image of MGS Schools Activity Week at the Cookery School, Didsbury, Manchester
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Salvatore's Ricotta Tortellini

Course: Starter
Cuisine: Italian
Serves: 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.