Another awesome video with Sandro De Angelis from Il Tavolino. This is part of his series where you will learn from scratch pasta dough and a beautiful sauce from a master of Italian Cusine. After culinary school in Tuscany, Sandro decided to come to the Okanagan to take us on a journey through the culinary landscapes that Italy has to offer.
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Handmade Tortellini
1 pasta dough recipe
1 c fresh ricotta
1 Tbsp lemon zest
2 tsp olive oil
3 Tbsp herbs (fine chopped)
TT salt
1 egg white (save when making pasta)
Combine ricotta, lemon zest, olive oil, herbs, and salt. Combine the egg with the water and whisk until combined to form the egg wash. Set aside.
Put a large pot of salted water on high to boil.
Working in batches, roll the dough to the 2nd thinnest setting, number sequence will depend on the machine. Lay sheet out on the lightly floured surface, and cut out 3-4 inch circles.
Holding the circles one by one in hand, spoon a small amount of filling into the centre.
With a pastry brush apply a thin film of egg wash around the filling. Fold the top half over the bottom, press out any air bubbles.
To make the final fold, place a small amount of egg white onto one corner of the pasta shape. Use your small finger to make a divot in the middle of the filling, and fold the tortellini edges toward one another to make a complete circle. Once the corners can overlap, cross the egg-wash side below and stick to the opposite corner. Press firmly to stick.
Repeat process for all tortellini rounds. Tortellini can be frozen at this stage on a baking sheet, then stored in an airtight container.
Boil the tortellini for about 3 minutes. Remove one and taste to ensure doneness.
To serve, heat sauce of choice to a simmer, place in the bottom of the bowl, add tortellini and few fresh greens on top and dress with olive oil, salt, and herbs.
Leek & Mushroom Cream Sauce
3 Tbsp olive oil
1 c leeks – cut
¾ c onions – fine chopped
2 cloves garlic – minced
2 c mushrooms – sliced
1 tsp chili pepper
½ c white wine
TT salt
TT pepper
2 cup heavy cream
For Service: fresh herbs
Heat olive oil in a stainless steel pan. Soften leeks in the oil, then add onions, garlic, and mushrooms. Chili pepper may be added once vegetables begin to break down.
Once vegetables are nicely sautéed, deglaze the pan using white wine.
Add cream, and allow to come to a nice simmer, then stir frequently as the cream reduces.
Add any more seasonal herbs you like while cooking down.
When ready to serve, stir cooked pasta into sauce and plate, garnishing with fresh herbs on top.