Wild garlic tortelloni with coriander & lemon

Serves 4 people - Preparation time 1 hour - cooking time 5 min

Ingredients

Dough:

• 180g 00 flour + 20g semolina wheat flour (or 200g all-purpose flour)

• 1 egg

• 1 small bunch wild garlic
  

Filling:

• 300g whole milk ricotta

• ¼ cup fresh coriander (stems removed) or parsley, finely chopped

• 1 egg yolk

• ½ cup Parmesan cheese, grated

• ½ teaspoon nutmeg, finely grated

• 1 lemon zest, finely grated

• Salt and pepper, to taste
  

Sauce:

• 80g (4 Tablespoons) salted butter

• Salt and pepper, to taste

• Lemon zest, fresh herbs (thyme, chives), freshly grated Parmesan to garnish

Tools needed:

- a pasta machine or a rolling pin and elbow grease

- a Pasta Bike or Pasta cutting wheel (available here), if you don’t have them you can do it with a sharp knife and a ruler.

- a large pot for boiling pasta and a pan to cook sauce

A Pasta Bike or Pasta cutter wheel is an adjustable rolling cutter with several wheels. It is good for cutting large sheets into smaller shapes where uniformity is the key – cutting out many tiny squares for tortelloni.

If you don’t have any of the above a sharp knife and a ruler will do, but it will be much slower!

This is what wild garlic looks like:

MAKING THE DOUGH

Peel and roughly chop the wild garlic. Transfer to a blender or food processor and blend with one egg until smooth. Add the garlic and egg puree to the flour. Mix with a fork until combined, then knead for around 15 minutes until soft and smooth. Cover with a plate and let rest for approximately ½ hour. As your dough is resting, make the ravioli filling.

MAKING THE FILLING Combine all filling ingredients in a bowl. Rest in the fridge until needed.

ROLLING THE DOUGH

You will need a flat surface – a table or a bench should do.

Attach your pasta machine to the edge so your pasta, once rolled will land on the working area.

After 30 minutes of resting, dust your work surface with some of the extra flour, take a portion of dough the size of a large orange and press it flat against the surface with your fingertips.

Set the pasta machine at its widest setting, (usually '0, but it depends on the kind of machine you use).

Pass the dough through the rollers once, fold the edges of the resulting strip in, so the new dough size becomes 1/3 your rolled width.

Repeat this step on your widest setting 5 or so times , untill your dough has a rectangular shape and is smooth. Lightly dust the dough with flour if it is sticky.

Narrow the setting of the pasta machine by 1 setting (eg. to position '1') and roll the dough through.

Continue passing the dough through the rollers without folding, reducing the thickness by 1 setting each time until it reaches the desired thickness.

Around setting 7 of 10 will be appropriate. This will depend on your machine.

It should now be very delicate, elastic to the touch and slightly translucent.

HOW TO SHAPE TORTELLONI

Using a pasta bike or a ruler to guide you, cut the pasta sheet into 6cm squares and place cherry sized pieces of filling in their center.

Take one square, fold it in half, corner to corner, to get a triangle.

Gently press to seal the edges. Slightly fold the sides over the filling, then roll the corners around one finger at the bottom and press to seal.

Repeat for remaining tortelloni.

COOKING TORTELLONI

Fill a large pot with lightly salted water and bring to a rolling boil. Cook tortelloni for about 5 minutes.

MAKING THE SAUCE

While the pasta is cooking, add butter to a saucepan and bring to medium-high heat. When melted, add a small ladle of pasta water and stir vigorously to emulsify. Season to taste. Transfer tortelloni to a platter or individual plates with a slotted spoon. Spoon the butter sauce over the top. Garnish with lemon zest, fresh herbs and grated Parmesan cheese.

TORTELLINI, TORTELLONI OR TORTELLACCI what's the difference?

The size and the filling!

TORTELLINI are tiny and they are stuffed with meat. They are served in a brodo (soup).

TORTELLONI are based on a 5-6 cm square of pasta. They are stuffed with cheese traditionally served in a sage and butter sauce.

TORTELLACCI, are based on a 7-10 cm square of pasta. They are stuffed with cheese traditionally served in a sage and butter sauce.

Find more details about Tortellini & Co here.

---

Hope you enjoy this recipe! If you make it, please let me know your thoughts and tag me on my Fb page Pasta Journey or my Instagram _pastajourney_ . I would love to hear from you!