Tortelli with shrimp tails and Pecorino Toscano PDO

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Ingredients

for fresh pasta:

  • 3 cups (300 g) unbleached flour,
  • 1 egg,
  • 2/3 cup (130 g) of pumpkin puree,
  • 1 tablespoon extra virgin olive oil

for the filling:

  • 3 medium potatoes,
  • 30 prawns,
  • 2 cups (230 g) aged Pecorino Toscano PDO,
  • juice of half a lemon,
  • extra virgin olive oil,
  • herbs (basil, rosemary, lemon thyme, marjoram and parsley),
  • salt

Instructions

Preparation for fresh pasta:

Sift the flour on a clean work surface and make a hole in the center of the flour. Beat the egg with a fork, then pour it in the middle of the hole in the flour, along with the pumpkin puree and a drizzle of extra virgin olive oil. Stir in the flour a little at a time by taking it by the edges and helping with a fork. When the flour is all absorbed, mold it into a ball.
Knead dough until the dough is smooth and homogeneous. Cover it and let it sit for one hour.

Preparation for the filling:

Boil the potatoes until they’re nice and soft. Once they’ve finished cooking, mash them with a potato masher or use a blender that turns the potatoes into a consistency similar to mashed potatoes as I did. Let them cook in the pan and cook the shrimp (which you should have already cleaned) with the oil, a little water, the juice of half a lemon and herbs. Chop up the shrimp and mix with the mashed potatoes. Add the aged Tuscan Pecorino PDO and add salt if necessary.

Prepare tortelli with the shrimp tails:

Roll out the dough with a rolling pin first and then with the sheeter to a thickness of about 1 mm. Make squares with 1 inch (2,5 centimeters) per side. Put the filling in a pastry bag or use a spoon and deal a pile in the center of each square. Place the pasta square on one hand and fold the bottom corner over the filling. Fold the strip of dough to the right over the filling, then do the same with the flap to the left. Continue in this way until it forms a kind of wedge. Pinch the end of the dough between your thumb and forefinger to make a tail. Cook the ravioli in salted water for 5-6 minutes. Drizzle the extra virgin olive oil over the ravioli, lightlybrowned zucchini flowers and chopped tomatoes fried in batter with crispy panko ( Japanese bread crumbs).

Camilla Assandri from blog La cascata dei sapori
Read the original recipe on http://lacascatadeisapori.altervista.org

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