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Wild Garlic Tortellini with Parmesan Beurre Blanc

Turn Homemade Pasta into a Delicious Stuffed Tortellini

”Wild garlic is an important ingredient in this dish and adds a fresh and punchy flavour. The homemade tortellini is labour-intensive, but the results will not disappoint. And you can make it in advance, leaving few steps to complete before serving! ”

Gilbert von Berg, Chef de cuisine, Restaurant Château Neercanne

Ingredients (for 8 people)

Pasta dough

250 g  Italian flour
200 g egg yolk  (you need about 10 eggs for this)
8 g salt
20 g olive oil

Filling

12 good quality ripe tomatoes
75 g feta cheese
150 g wild garlic, which you can forage yourself in the forest
50 g pine nuts
2 tablespoons capers, drained
1 shallot
2 cloves of garlic
200 g sieved tomatoes
Good quality olive oil

Parmesan Beurre blanc

1 tablespoon of sliced ​​shallot
1 tablespoon of chopped garlic
200 g vegetable stock
300 g butter
15 g white wine vinegar
250 g whipped cream
Pinch of allspice or cayenne pepper
About 100 g parmesan cheese

Additional items to complete the dish

250 g young spinach
Good quality balsamic vinegar
Shallot
A bit of garlic

Method

Pasta dough, prepare at least one day in advance

  1. Place the flour on a board or in a bowl. Make a well in the centre and add the egg yolk, olive oil and salt. Use your hands to combine together
  2. Knead the dough until you have a smooth lump of dough (approx. 15 min)
  3. Wrap the dough in cling film and let it rest in the refrigerator for at least 24 hours

Filling, prepare one day in advance if desired

  1. Skin the tomatoes, cut into quarters and remove the pulp
  2. Roast the pine nuts in a pan until golden brown. Remove and let cool
  3. Cut the finely shallot, garlic and wild garlic.
  4. Heat a splash of olive oil in a frying pan and add the shallot and garlic
  5. Add the tomatoes and wild garlic
  6. Add the sieved tomatoes and briefly evaporate the mass until lightly bound
  7. Set pan aside and let mixture cool completely
  8. Add mixture, along with the feta and pine nuts, into a blender
  9. Pulse everything so that the cheese and seeds are lightly chopped

Aim for a compote with a coarse texture that is not too creamy!

10. Add the filling into a piping bag. Make sure the filling is completely cool before making the tortellini!

Parmesean Beurre Blanc, prepare one day in advance if desired

  1. Heat the shallot and garlic in a saucepan and add all ingredients except the parmesan
  2. Bring to a boil and add freshly grated Parmesan cheese until bound and foamy, about 100g.
  3. Season with salt to taste and set aside. Cover and store in the fridge if using the next day

Tortellini

  1. Take dough out of fridge to come to room temperature. Dust your work surface with flour.
  2. Flatten dough with a rolling pin and feed through a pasta machine several times until smooth and elastic. Sprinkle dough with flour as you go to prevent the dough from sticking to itself or the roller.
  3. Cut into 10 cm circles and place them side by side on a dry, dusted work surface.
  4. Brush the top with egg yolk, let the bottom dry
  5. Add filling in the middle of each circle
  6. Fold the dough over the filling and squeeze out excess air, sealing the edges and shaping as desired.
  7. Place shaped tortellini on a dusted plate. Cover and store in the fridge if not using immediately. You can also freeze them for future use!

Complete the dish

  1. Gently place tortellini into large pot of soft boiling water
  2. Cook for 4 minutes
  3. While the tortellini is cooking, heat shallot and garlic in a wok pan
  4. Add the spinach and a splash of balsamic vinegar
  5. Heat briefly until spinach is partly but not fully cooked
  6. Divide spinach over deep plates
  7. Using a slotted spoon, carefully remove the tortellini from the water. Drain on a cloth.
  8. Arrange 3 tortellini’s over the spinach.
  9. Blend the parmesan beurre blanc into a foam using a hand mixer.
  10. Spoon the foam over the pasta and serve immediately

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