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Peppers cream tortelli

Peppers cream tortelli

Name: Peppers cream tortelli
Yield: 4 portions - 24 tortelli
Ingredients: 250g Flower 00; n.2 Eggs yolk; 100g Peppers Cream; 300g Cow milk ricotta; 30g Grated Parmigiano Reggiano; n.12 Red prawn tails peeled and cleaned; q.s. Wiberg salt and pepper; q.s. Wiberg Thyme; 250g Pepper Fillets in Sunflower Oil; n.1/2 Garlic glove; q.s. salt; q.s. Black Pepper, Ground; q.s. Extra virgin olive oil; 30g butter; n.8 Red prawn tails peeled and cleaned; n.4 Thyme twigs

Author: APCI - Associazione Professionale Cuochi Italiani

Ingredients for 4 portions - 24 tortelli

For the pasta dough

250g Flower 00
n.2 Eggs yolk
100g Peppers Cream

For stuffing

300g Cow milk ricotta
30g Grated Parmigiano Reggiano
n.12 Red prawn tails peeled and cleaned
q.s. Wiberg salt and pepper
q.s. Wiberg Thyme

For the sauce

250g Pepper Fillets in Sunflower Oil
n.1/2 Garlic glove
q.s. salt
q.s. Black Pepper, Ground
q.s. Extra virgin olive oil
30g butter

For decoration

n.8 Red prawn tails peeled and cleaned
n.4 Thyme twigs

Method

Prepare the pasta dough and let it rest in the fridge for about 30 minutes.
In the meanwhile prepare the stuffing, mixing ricotta, parmiggiano, salt and pepper.
Cut the prawns (long side) season with thyme leaves, oil and keep on side.
When the dough is ready, with a rolling pin, spread it at 2-3 mm, make 4 squares of 4cm, and fill them, with one tea spoon of stuffing, add one square on top and seal it(If necessary use some water to seal the tortelli).
Cook the tortelli in plenty of salted water, in the meanwhile prepare the seasoning: put in pan olive oil with chopped garlic and pepper fillets, cook it for about 5 minutes and add salt. Mix in blender adding some butter.

Garnish and presentation

Put the sauce in the bottom, gently add the tortelli with some E.V. olive oil, and decorate with raw prawn tails e thyme leaves.

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