Cerulean Tortellini
Makes: 2 bowls of pasta. 1 serving size as seen.
Sourdough is a bread,
Brioche is one too,
Carbs are the purest form of love,
Let this bowl of pasta prove it to you.
INGREDIENTS
GROUP A: PASTA
2/3 cup AP flour + more for dusting
2 1/2 tbsp semolina flour + more for dusting
1 1/2 tsp salt
1 small egg, whisked
3 - 4 tsp liquid blue food-safe dye
1 tsp vinegar
3 tbsp water
GROUP B: FILLING
Handful of minced parsley
Handful of minced tarragon
2 cremini mushrooms, minced
2 tbsp any green pesto
Salt & pepper, to taste
GROUP C: BROTH
1 1/2 tbsp fresh lemon juice
1/2 tbsp balsamic
2 tbsp salted butter
GROUP D: EVERYTHING ELSE
1 tsp capers
2 tsp walnut bits, toasted
1 tsp chili oil
Baby arugula
Flaked Parmegiano Reggiano
METHOD
Make the pasta dough: Add all the Group A ingredients to a large bowl and mix together till a loose dough starts to form. Knead the mixture with your hands on a flat surface, using as much extra flour for dusting as required, till the dough comes together and slightly bounces back when you poke it with your finger. Cover with plastic wrap and set aside for 10 minutes.
Make the filling: Add all Group B ingredients to a bowl and mix to form a cohesive, thick paste.
Roll the dough: Now, this step is a lot easier if you own a pasta machine, but if you’re like me and you don’t, or if you believe there is a greater glory (which there totally is) in rolling thin, identical pasta dough sheets by hand, then grab a large rolling pin, divide the dough into 2 or 3 equal parts, and roll each little ball into a large, flat sheet of dough, about 1 - 2 mm thick. Ensure that you continue dust the surface amply with flour, so as to prevent sticking of the pasta sheet.
Fill the ravioli: Use a cookie cutter or small circular cutter about 2” in size and cut circles out of the thinly rolled out pasta sheets. Fill a tiny bit of stuffing in the center of each one. Fold each circle in half and press to stick the edges. Place your index finger on the flat part of the crescent shape in your hand and make a small indent. Wrap the ends of the tortellini around your finger and make sure tey stick properly and that the tortellini are able to stand on their own without falling apart. If your dough is a bit dry, wet your finger just a bit to get the dough to stick. Watch this reel to see this step better.
Cook the tortellini: Bring a large and slightly deep pan of salted water to a rolling boil, then drop in the tortellini and cover and cook for 2 - 3 minutes on medium-high. Drain the pasta once cooked, and transfer to a plate or bowl.
Prep the broth: Heat the butter in a small microwavabale bowl till it is completely melted. Add the other two Group C ingredients to it and mix well. Set aside.
Plate up: Divide the cooked pasta between two bowls or transfer it to just one dish for one large, happy serving. Spoon in the broth, & top with the toasted walnuts, arugula, and capers. Drizzle with chili oil and garnish with a healthy dose of flaked parmegiano. Buon appetito!
