More In The Kitchen
Lemon Ricotta Tortellini with Pistachio Pesto
Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by: Chef Ryan Rogiers, Richland Community College
2 Cups all-purpose flour
1 Large egg
6 Large egg yolks
1 Tablespoon whole milk
1 Tablespoon olive oil
2 Teaspoons kosher salt
2 whole eggs
2 tbs water
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
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.
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.