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If you know me, you would know that I love making a dish from scratch, like have full control over every element. t is a recipe from the first cookbook I ever bought, Flour and Water. This dish was the first to reach that status of completely homemade.
Homemade Ricotta cheese filling stuffed into a freshly made Pasta dough and doused with a clear tomato extract liquid. Yup, that clear liquid is pure tomato essence, slowly extracted drip by drip from salted pureed tomatoes.
Ingredients
- Ripe Tomatoes, about 1kg
- 200g Milk
- 50g Cream
- 1 Lemon
- 180g 00 Flour
- 2 eggs
- Fresh Basil
- Parmigiano
- Chives/Spring onion
- Extra Virgin Olive Oil
Method
- Coarsely chop the tomatoes in food processor with couple of heavy pinches of salt
- Transfer to sieve with cheese cloth and drain for at least 10 hours.
- Make Ricotta Cheese by combining milk and cream and heat to at least 82C but not boiling.
- Add lemon juice tablespoon at a time until the whey separates. Give it about 5 mins to fully separate with the heat off.
- Drain the ricotta over a sieve with cheese cloth for about 8 10 mins depending on how dry you like your ricotta cheese.
- Make Ricotta filling with Ricotta, Parmiggiano, Spring onions, Lemon Zest, Lemon Juice, salt and pepper to taste. Fill into Piping bag
- Make Pasta
- cut into Squares and fold into tortellini shape
- Boil made Tortellini until it floats and heat up the tomato extract
- Assemble the dish with some chiffonade of fresh Basil