Recipe tortelli with the fragrance of borage and toasted hazelnuts
During the Christmas holidays, on sunny days, I started cleaning up the garden, a first preparation for the next season; meanwhile to my surprise, I found some beautiful borage plants, yes of course it hasn’t frozen yet, it hasn’t snowed, I still wouldn’t have expected to find it so beautiful!
Not only among the grass have I already spotted the first serzet and wild cress, which grow abundantly in my garden!
Returning to the borage, I was thinking of a recipe to use those beautiful and fragrant leaves as I went back inside.
Tortelli are my passion, sheep’s ricotta is homemade, because my son produces it, the rest is my story…My cultures, my chickens that give me eggs every day…
- Difficulty: Easy
- Cost: Economic
- Preparation time: 2 Hours
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Borage, hazelnuts and…
- 1 bunch borage
- 200 sheep's ricotta
- 100 g grated Parmesan cheese
- 2 eggs
- 100 milk
- 250 remilled durum wheat semolina
- 100 g chopped hazelnuts (toasted)
- to taste salt
Tools
Rolling pin to roll out the dough, or pasta machine, blender, pot for cooking, and pan for melting cheese
Steps
I picked the borage in my garden…Then washed and cut it…
With the eggs and three borage leaves, prepare the pasta coloring, blend finely
And pour into the semolina; knead well and prepare the filling…
Blend the remaining raw borage and add the ricotta and half of the Parmesan, mix well and transfer into a pastry bag…
Roll out the dough finely…
Cut out disks about 2 1/2 inches in diameter and fill with ricotta and borage
Shape your tortelli
Pour the milk into a pan along with the remaining Parmesan and melt, meanwhile cook the tortelli…
And dress them with the cheese cream and toasted hazelnuts
They are very fragrant and light
They can be stored in the refrigerator for two or three days, it is also possible to freeze them without problems and without taste variations. Any leftover pasta… I made maltagliati, to be used with another sauce.
