Do you want a simple and impactful recipe to amaze your guests? Today we offer you tortelli stuffed with our washed rind cheese, accompanied with a light peas cream. Of course, the preparation needs a little time but the result is stunning. You will bring on the table a good, beautiful, delicate and balanced dish.
In short, a dish that will make you look a great chef.
- 300 g of Type 1 flour
- 200 g of stone-ground semolina
- 10 Egg yolks
- 100 g of egg white
For the stuffing:
- 200 g of washed rind cheese
- 200 g of sheep ricotta
- Little fresh cream
- 1 Yolk
- Salt and pepper
For the peas cream:
- 300 g of peas
- 1/2 Shallot
- Extra virgin olive oil, salt and pepper q.b.
First you have to cook the peas in boiled water. Meanwhile, create the pasta by combining the flour, egg yolks and egg whites. Work well and, once the mass is created, let it rest in the fridge for 30 minutes. For the filling cut your rind cheeses into cubes and place them in a boul. Heat some cream and when it comes to a boil, add it to the washed rind cheese, stirring vigorously with a whisk. Leave to cool in the fridge and then add the ricotta and the yolk.
Meanwhile sauté the shallot with a sprig of thyme. Add the whipped peas, stretch with a little water and let it cook. Season with salt and pepper. At this point roll out the dough, create your tortelli and cook in plenty of salted water. After 4 min, drain and polish them in a little bit of hazelnut butter.
Pour a little peas cream into the dish, lay the tortelli over it and garnish with the herbs, salt, pepper and extra virgin olive oil.