en-AU

Seafood tortelli with fish ragout and cherry tomatoes


Tortelli are a type of stuffed pasta that lends itself perfectly to the creation of delicious recipes and 
very tasty and refined first courses, with this variant of fish and cherry tomatoes you will bring the tradition 
of good Italian cuisine to the table, and you will see that they will conquer your guests at the first bite!

3h

4 people

Ingredients for the dough

 

300 gr 00 flour

3 pcs eggs

3 gr salt

 

Ingredients for the filling

 

400 gr sea bass / swordfish / prawns (to taste)

q.s. shallot

q.s. saltq.b. pepe

 

Ingredients for fish sauce and cherry tomatoes

 

100 g octopus

100 gr small scallops

100 gr cuttlefish

100 gr confit cherry tomatoes (see recipe below)

q.s. shallot

q.s. fish soup

Procedure

 

Cook the fish meat with a pinch of shallot, salt and pepper. Switch to the knife without reducing too much and let it cool. Prepare the dough by mixing the ingredients well and leave it to rest in the fridge for about two hours. Pick up the dough and roll it out. With a pastry cutter cut into homogeneous squares. Put the filling in a sac-a-poche and fill the center of the pasta. Close each individual tortello. Bring salt water to the boil in a saucepan. Spend the tortelli in boiling water for a maximum of one minute, put them on a clean cloth to dry and chop them. To prepare the ragù, chop the shallot and the molluscs with a knife, taking care to leave some canestrelli whole. Pour a drizzle of oil into a pan and brown the shallot. Add the cherry tomatoes, let them dry a little and add the chopped and whole molluscs. Cook a few minutes on moderate heat keeping a saucepan with fish stock handy to add from time to time if our sauce gets too thick. Once the sauce is ready, remove the tortelli from the blast chiller, place them in a 
non-perforated baking tray with parchment paper and cook them according to the table. 
Add them to the sauce and mount the dish.

Chef’s tips

Using a dough sheeter instead of a rolling pin will help to have a more homogeneous result with less effort. For the filling, it is better to use only one variety of fish, 
thus avoiding cancellation of flavors.

MKF 711 TS

ELECTRIC COMBI OVEN 7 TRAYS 1/1 GN 
WITH TOUCH SCREEN


MKF 464 TS

ELECTRIC COMBI OVEN 4 TRAYS 600 x 400 mm
WITH TOUCH SCREEN


MKF 611 C TS

ELECTRIC COMPACT COMBI OVEN 6 TRAYS 1/1 GN 
WITH TOUCH SCREEN


KT9G

AISI 304 TRAY 1/1 GN

DISCOVER KT9G

KT9P/A

ALUMINIUM TRAY

DISCOVER KT9P/A

MEDIA CENTER
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