This was the second course of a meal I ate at Oasis in Puglia, after a similar yet contrasting antipasto of fresh ricotta and raw walnuts. The combination of ricotta and walnuts is so good, and the difference in flavour between raw and toasted walnuts so profound, that it made perfect sense to have one after another, a combination of dishes I occasionally reproduce at home.
For the tortelloni:
For the burnt walnut pesto:
You can start by making either the pasta or the sauce. For the pasta filling, beat together the ricotta, egg yolks and grated Parmesan by hand and season with salt, pepper and nutmeg (the nutmeg should be a discernible flavour, but just a hint) to taste. Make the tortelloni exactly like tortellini, only a little larger – cut 6.5–7cm squares of pasta, and use a heaped teaspoon (8g) of filling on each.
To assemble the dish, boil the tortelloni until al dente, a matter of minutes, then drain, and serve with the sauce sparsely drizzled over and a few scales of shaved Parmesan.
Like the sound of this burnt walnut pesto tortelloni pasta recipe? Learn how to cook authentic pasta dishes on a Stirred cooking course.
Recipe by Bocca di Lupo’s Jacob Kenedy – Boccadilupo.com