Corn and Ricotta Tortelli with Whiting and Salsa

Pasta/Filling:
1/2 lb roasted corn with 3 nubs garlic and thyme.
4 oz ricotta
1 oz grated Parm
Your pasta recipe for 2

Accoutrements:
2-4 whiting filets
Dried Chili pepper
Your pico de Gallo and Salsa Verde recipe (tomatillos, tomatoes, onions, garlic, cilantro, spices)
Snp to taste.

Blend corn in a food processor or use an emulsion blender. In a bowl,Foldin ricotta and Parm with the corn. You want it thick enough for a spatula to stand in the bowl. This is the filling.

Roll out the pasta in a sheeter to about 2mm. Add dollops or pipe even lines along the center of the pasta sheet. Fold over and press put the air sealing the pasta around the filling. Cut around it for the tortelli. Dust this pasta liberally with semolina or white flour. Set aside.

Boil water, season with snp and chili to taste. You will cook your pasta and fish in the water. Put a skillet on the burner with 2oz butter to melt sliwly.

Once the water it comes to boil, cook the pasta. Be gentle and transfer cooked pasta to the buttered pan.

Drop the fish filets in the water. Allow it to poach, be careful not to do too long, as it will like to over cook.

Plate it and garnish with salsa.

by Rampasta