Lemon-Ricotta Tortellini

with Tomato Water, Cucumber, and Dill

Lemon Ricotta Tortellini with Tomato Water, Cucumber, and Dill

Recipe by Derick Kuntz

0.0 from 0 votes

Servings

6-8

servings

Prep time

hour

minutes

Cooking time

minutes

Chef Derick recommends this recipe with B Cellars Chardonnay, especially the Calesa Vineyard. The richness of the tortellini, coupled with the bright acidity of the tomato water and fresh crisp vegetables, mirrors the balance found in the wine

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Ingredients

US Metric

TOMATO WATER
10 large 10 yellow tomatoes, large dice
1 tsp 1 salt
TORTELLINI DOUGH
2 2 whole eggs plus 4 yolks
1 Tbsp 1 extra virgin olive oil
1 Tbsp 1 water
2 cups 2 “00” flour
3/4 tsp 3/4 sea salt
LEMON-RICOTTA FILLING
3 cup 3 ricotta
2 2 lemons, zest
1 Tbsp 1 lemon oil
1 Tbsp 1 honey
1 tsp 1 black pepper
1 tsp 1 salt
ADDITIONAL INGREDIENTS
1 cup 1 lemon cucumber, diced
24 24 cherry tomatoes, halved
1/4 1/4 lemon juice
8 oz 8 prosciutto, sliced thin
1/4 cup 1/4 picked dill

Directions

TORTELLINI DOUGH
In a bowl whisk together eggs, egg yolks, olive oil and water
In another bowl, whisk together flour and salt
Transfer flour to a work surface and make a well in the center
Pour the egg mixture into the well
With a fork, begin drawing in the flour from the sides and whisking it with the eggs
When the dough becomes too stiff for the fork, continue with your hands
Knead until incorporated and you have a smooth ball of dough
Wrap tightly in plastic wrap and let rest for 1 hour at room temperature
TORTELLINI FILLING
In a bowl combine all ingredients and mix until blended
PROSCIUTTO
Julienne and fry in a pan until crispy
Remove from oil and drain
TOMATO WATER
Pulse in a robot coupe until tomatoes break down
Strain in 4 layers of cheesecloth overnight
Chef's Tip - Reserve pulp and use it to make a homemade pasta sauce
TORTELLINI
To prepare the tortellini, line a baking sheet with parchment and dust it with semolina
Divide the dough into four equal pieces of 4-5oz each
Flatten the dough into a rectangle with a rolling pin until it is thin enough to go through a pasta machine
Using a pasta roller, slowly work your way from setting 1 to 7
Cut into rounds about 3 inches in diameter
Place raw egg in a small bowl and mix
Fill with 1 Tbsp of cheese filling in the center of each round
Brush rim with egg mixture, then fold into a half moon, pressing edges to seal
With the straight edge facing you, grasp the two ends and bring them together. Pinch the ends together and use a little egg wash to help them seal. Place on lined baking sheet
Continue until all the dough is used. Let them dry for 30 mins
Bring a large pot of salted water to a boil and add tortellini
Cook about 2 minutes and remove
ASSEMBLY
Arrange 8-10 tortellini in a deep bowl
In the center pile 1/4 cup of cucumber
Around cucumber add 12 pieces of cherry tomato
Pour 1 Tbsp lemon juice over the cucumber
Arrange dill over the cucumber and tortellini
Place crispy prosciutto on top of cucumber
Pour tomato water over the four bowls equally
Make it a heartier meal by adding chicken or shrimp