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Lemon Ricotta Tortellini with Pistachio Pesto

Updated: Wednesday, April 23 2014, 10:23 AM CDT

Made by: Chef Ryan Rogiers, Richland Community College

Ingredients:
Pasta Dough:
2 Cups all-purpose flour
1 Large egg
6 Large egg yolks
1 Tablespoon whole milk
1 Tablespoon olive oil
2 Teaspoons kosher salt

Egg Wash:
2 whole eggs
2 tbs water

Filling:
1 Cup Ricotta Cheese
Juice from 1 Lemon
1 tsp lemon zest
1 tsp parsley minced
1 tsp rosemary minced
1 tsp garlic minced
1 tsp sage minced
1 tsp thyme leaves
1/2 tsp salt
1.2 tsp pepper

Pistachio Pesto:

4 Cloves Garlic
1 tsp sea salt
2 Cups shelled Pistachios
4 Cups Basil Leaves lightly packed (approximately 2 bunches)
Juice of 3 limes
1/2 cup Extra Virgin Olive Oil.

Directions:
For the Filling:

Place all ingredients in a food processor and pulse until well incorporated.

For the Dough:
Mound the flour in the center of a clean cutting board or counter top. Form a well in the center; add the egg, egg yolks, milk, olive oil and salt.

Using a fork stir eggs until they are lightly mixed with the other ingredients in the well. Slowly mix in the flour until a shaggy mess forms. Keep working until the dough forms and then knead for 5 minutes.

Let the dough rest for 30 minutes. Roll out the dough with a pasta roller into a thin sheet.

Cut into circles with a cutter.  Brush with egg wash and place 1/2 teaspoon filling in the center.  Fold over and pinch the ends together.  Cook in boiling water for 3-4 minutes.

Process all of the ingredients in a food processor until well mixed.

I like to add sliced carrots and snow peas to this dish.  Blanch about 5 slices of carrot and 5 snow peas in boiling salted water per order.

Heat the pesto in a sauté pan until just hot. Toss with a handful of the tortellini and the peas and carrots.

Plate and finish with some fresh watercress or other herbs and think of spring!

This recipe aired February 10, 2014.

Lemon Ricotta Tortellini with Pistachio Pesto


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