Food + Drink Mum
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Pasta Remoli’s Potato, Burrata and Sundried Tomato Tortellini Recipe
This month, Pasta Remoli’s Head Chef and Owner Simone Remoli is embracing the beauty and simplicity of creating hearty, delicious vegetarian dishes from scratch! This dish is perfect for vegetarians and with the melt in the mouth texture and flavoursome sun dried tomato taste you’ll be wanting second helpings!
Pasta Remoli’s Potato, Burrata and Sundried Tomato Tortellini
Recipe feeds 6-8 people
For the pasta
• 2 whole eggs
• 300g flour
• 4 egg yolks
For the filling
• 3 medium sized potatoes
• 300g of sundried tomatoes
• Fennel seeds or oregano
• 1 burrata
• 5 leaves of basil
• 1 handful of chopped parsley
• 7g of paprika
• 1x Lemon and ginger teabags
• Choose your selected pesto
• 4 cherry tomatoes on a vine
• 10g of butter
1. Pout the flour into your electric mixer’s mixing bowl and start to mixt the flour.
2. Switch your electric mixer on to a medium speed and start adding the eggs one at a time
3. Once all the egg is mixed in, keep the electric-mixer going on a medium speed until the mixture is smooth and firm.
4. Kneed the mix with your hands for 4-5 mins until your dough is robust and ready. Next, rest your dough for 20 mins at room temperature wrapped in cling film.
1. Boil the potato in water with salt, add the lemon and ginger teabag for 25 mins then cool your potatoes and peel them.
2. Finely chop the sundried tomatoes and add seasoning
3. Next, cut the cold potato and pout into an electric mixer. Add in the whole burrata and the fennel seeds. You can also do this by hand.
4. Turn on your mixer and drop in some extra virgin olive oil to obtain a firm but not too soft mix. You can also do this by hand.
5. The important thing is that the mix doesn’t become too creamy and soft, so that when you fill your tortellini they will not break in the water.
6. Pour the mix into a bowl and add the sundried tomatoes, chopped basil, parsley and paprika and stir.
7. Add as little or as much salt and pepper as you like.
1. Use a rolling pin to roll out your pasta dough for the tortellini and make sure your pasta sheet is really thin. Ideally a couple of millimetres, add more flour when rolling.
2. Wet your pasta sheet with some egg yolk mixed with a little water
3. Cut the tortellini with 15/20g of filling (about 2 teaspoons)
4. Close the tortellini for 3 minutes by guiding the edges with your fingers.
5. Boil the tortellini for 3 minutes and they are ready.
6. For Simone Remoli’s sauce, mix the pesto with a table spoon of cold water to obtain the nice thickness.