Tortelini s ricottom i sušenim rajčicama u umaku od smeđeg maslaca
Ricottu dobro ocijedite, a pinjole kratko popržite na suhoj tavi i grubo nasjeckajte. U zdjelici pomiješajte ricottu, sjeckane sušene rajčice, pinjole, naribani parmezan, češnjak i peršinov list. Posolite i popaprite po ukusu i stavite u hladnjak do upotrebe.
Odležalo tijesto podijelite na 4 dijela. Uzmite jedan dio tijesta (ostatak ponovo zamortajte u foliju) pa ga razvaljajte na pobrašnjenoj plohi pomoću valjka za tijesto (ako imatu tu sreću da posjedujete onaj strojček za tjesteninu, sada je pravo vrijeme da ga upotrijebite). Tijesto razvaljajte najtanje što možete, po mogućnosti ne deblje od 1 mm, u obliku pravokutnika. Iz dobivenog pravokutnika oštrim nožem izrežite male kvadrate veličine 5x5cm.
|Tortellini step by step|
Umak od smeđeg maslaca
3 žlice vrhnja za kuhanje
2 žlice naribanog parmezana
1/2 tsp salt
1 tbsp olive oil
Ricotta and Sun Dried Tomato Filling
150g Ricotta cheese
20g sun dried tomatoes, finely chopped
1 tbsp pine nuts, toasted and roughly chopped
2 tbs Parmesan cheese, freshly ground
1 tbsp parsley leaves, chopped
1 clove of garlic, minced
salt and pepper to taste
Unwrap the dough and cut it up into 4 portions. Lightly flour your working surface. Take one portion of your dough and start rolling it, covering the other portions of your dough. Roll the dough out into a long strip aiming at a rectangular shape. Continue rolling until it’s about 1mm thick. Try and get it even. Cut the pasta sheet into evenly sized squares, about 5x5cm big. Don’t worry too much if your squares are not perfect, or if they have some curved bits on, as long as you can seal your tortellini in the end, it’s all good. Work one square at the time, keeping the rest covered with a cling film.
Take a little filling and put it into the middle of a pasta square. Use a really small amount of filling, approximately the size of a hazelnut. Using the tip of your finger, brush the edges of the square with a little bit of water. Pinch two opposite corners together, and press down to seal the edges. Now you have a triangle. Make sure to get all the air out before sealing the dough, otherwise your tortellini might pop during cooking. Gently press the spot where the filling is, just to even it out a bit and get a flatter triangle. Now fold the longest side of the triangle towards the top. Take it into your hand and put your forefinger in the middle of the folded triangle. Brush the edges with some water and fold the them around your finger, pinching them together. Repeat the process with the rest of your dough. Set the finished tortellini on a floured kitchen towel and let them dry a bit.
Heat up saucepan full of water on medium high heat, and bring to a rapid boil. Add salt and pop the tortellini in. Cook them in batches so they don't stick while cooking. Once they float to the top, let them boil for about 5-7 minutes, depending on their size. Take them out with a slotted spoon and keep warm.
Brown Butter Sauce
120-130 ml water reserved from cooking tortellini
3 tbsp cooking cream
2 tbsp pine nuts, toasted and roughly chopped
2 tbsp Parmesan cheese, freshly grated
salt and pepper
Serve the tortellini on plates, top with the brown butter sauce and sprinkle with Parmesan cheese.