Tortelli with Burrata - Francesco Mazzei

INGREDIENTS

• 100g 00 flour
• 100g semolina
• 3 medium eggs
• 200g burrata
• 200g ricotta
• 30g 'nduja
• 70g & 30g Grana Padano, both grated & separated
• 200g rainbow chard or 100g spinach
• 50g butter
• Grating of whole nutmeg, to taste
• 100ml chicken stock
• 50g hazelnuts
• Balsamic vinegar
• Additional Grana Padano

METHOD

1. Place the flour, semolina and eggs in a bowl and mix by hand. When the dough starts to come together, place on a clean, lightly floured surface and continue to mix with the palm of your hand until you get a smooth dough. Cover with cling film and place in the fridge for at least 2 hours.

2. To make the filling, add the burrata to a bowl and break up with a fork until there are no lumps. Add the ricotta, ’nduja and Grana Padano and mix well.

3. Remove the green leaves of the chard from the stalk and place in a bowl of ice-cold water. Cut the stalks into pieces, around 5cm in length and 1cm in width. Bring a saucepan of water to the boil, add salt and cook the rainbow chard green leaves for 1 minute. Return the leaves to the iced water straight away. Cook the stalks in the boiling water for 2-3 minutes, then add to the iced water.

4. Place the hazelnuts in an oven that’s been preheated to 170°C fan/190°C/gas mark 5. Cook until they are light brown in colour, allow to cool, then chop each hazelnut in half.

5. Using a pasta machine or rolling pin, roll the pasta dough very thinly - you should be able to see your hand through it when you hold it up. Cut into 10cm squares.

6. Add half a tbsp filling to the centre of each square and dab water around the edges with your finger. Fold each square into a triangle and bring the two corners on the longest side together, pinching to make sure it sticks.

7. Heat the butter, nutmeg and a pinch of salt in a saucepan. Once the butter has melted, pour in the chicken stock. Leave to simmer while you cook the pasta.

8. Cook the tortelli in salted boiling water for around 1 minute, until tender.

9. Add the blanched chard leaves and stalks to the pasta water and cook for just a few seconds. Add the chard to the saucepan of butter and stock.

10. Once the sauce has reduced a little, add the Grana Padano.

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