Julia’s Pillowy Ricotta Tortelli With Butter And Asparagus


(Serves 4)

Pasta dough:
300g tipo 00 flour, plus further for dusting
Pinch of sea salt
2 eggs
3 egg yolks
Semolina flour, for dusting

Ricotta filling:
350g contemporary full fats ricotta
50g parmigiano reggiano, grated, plus further to serve
¼ tsp freshly grated nutmeg
1 tbsp contemporary oregano leaves, finely chopped
Salt and pepper

Butter sauce:
1tbsp further virgin olive oil
1 bunch asparagus, lower into 4cm lengths
100g calmly salted butter


To make the pasta dough, tip the flour and salt onto a clear work floor and mix. Create a effectively within the centre and crack within the eggs and yolks. Gently whisk the eggs utilizing a fork, then slowly deliver within the flour and blend to include. When the dough turns into stiff, use your arms to combine till the dough is mushy and malleable.

Knead for about 10 minutes till the dough is easy and elastic. Flatten right into a disc, cowl with an upturned bowl or plastic wrap and permit to relaxation at room temperature for at the very least half-hour.

To make the filling, combine the entire substances collectively till easy. Season with salt and pepper and put aside within the fridge till prepared to make use of.

On a calmly floured work floor, roll out ¼ the dough utilizing a rolling pin right into a tough disc form round 3 mm thick. Roll the dough via a pasta machine set to the widest setting, then roll once more via the narrower settings, dusting with a little bit flour between every roll if wanted, till the pasta sheet is about 30 cm lengthy. Fold the dough again in on itself so it’s a bit narrower than the width of the machine and use a rolling pin to flatten barely. Set the machine again to the widest setting and roll again via the primary settings once more, folding and flattening the pasta dough earlier than every roll. Repeat this course of two extra instances, so that you’ve rolled the dough via the widest settings, folding between every roll, 3 times in whole. This makes the pasta good and powerful, and now you can roll the dough via the settings till the pasta is round 1mm thick.

Place heaped tablespoons of the filling 3 cm aside alongside the lengthy facet of the pasta sheet, round 2cm from the sting. Fold the pasta sheet over from the longest facet farther from you so each longest sides now meet. Use your arms to press across the filling, guaranteeing you push out extra air. If the pasta sheets aren’t sticking simply, you possibly can brush with some egg white, or perhaps a little water to assist seal. Use a knife or pastry cutter to chop alongside the now sealed lengthy facet of the sheet then lower in between every mound to provide the particular person parcels.

Put aside on a tea towel dusted with semolina flour and repeat with the remaining dough and filling, re-rolling any scraps of pasta.

Heat the olive oil in a big pan over a excessive warmth and add the asparagus and a pinch of salt. Prepare dinner the asparagus for 2-3 minutes or till simply tender. Add the butter and let it soften. I just like the butter simply melted, however if you’d like it extra nut-brown, merely prepare dinner it to your liking.

In the meantime, prepare dinner the pasta in loads of salted boiling water till al dente, round 3-4 minutes.

Add a splash of the cooking water to the pan with the butter to skinny it out, ever so barely, then prepare the pasta on a serving plate and pour over the butter sauce with the asparagus. Season with some extra salt and pepper and serve instantly with grated parmesan.

What else I’m cooking with:

I’ve been benefiting from the abundance of strawberries proper now, turning them into jams, tarts and roasting them with rhubarb.

What else I’m consuming:

If you happen to don’t need to make your individual contemporary pasta, I’ve been loving Bar Romantica’s contemporary pasta choices! Final week I attempted their Sorpresine with pesto rosso. Scrumptious!

a model new YouTube channel, Cooking with Julia Busuttil Nishimura, shot by Julia’s nice buddy (and ours!) Matthew Harding.

Recipe video by Matthew Harding, created for Julia’s superb new YouTube channel, Cooking with Julia Busuttil Nishimura. Tune in each Thursday and ensure to love and subscribe right here!

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