Vegetal charcoal Tortelli with gorgonzola and spinach filling in tomato and candied lemon coulis

ricette_0009_tortelli-di-carbone

Ingredients

For dough:

  • 100g flour
  • 5 tablets of vegetal charcoal
  • ½ tablespoon extra-virgin oil
  • 3 egg yolks

For filling:

  • 200 g gorgonzola
  • 50 g ricotta
  • Parmesan cheese
  • salt and pepper

For sauce:

  • 200 g plum tomatoes
  • ¼ onion or shallot
  • extra-virgin oil
  • salt and pepper
  • ½ coffee spoon pectin

Preparation

Let the charcoal melt in the yolks and oil for several minutes so to knead the ingredient for fresh dough and obtain a homogeneous mixture.

Leave the dough to stand in the fridge for an hour. Mix gorgonzola with spinaches, Parmesan cheese, ricotta, pepper, and a pinch of salt, if necessary.

Roll the savoury pastry and shape it into ravioli or tortelli, as desired. Candy lemon rinds in water and sugar for a few minutes. Prepare tomato sauce, mix it and add pectin to thicken the sauce, then strain it. When cooked, lay the ravioli on a little sauce in a plate.

Garnish with candied lemon.

Cook: Paolo Viviani – Restaurant: Hotel San Rocco, Orta San Giulio (NO)
AIC: 4 temples + Awards: golden medal at Valencia rice Olympiad, Spain 2006

Suggested wine: Dolcetto, Langhe Monregalesi

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Vegetal charcoal Tortelli with gorgonzola and spinach filling in tomato and candied lemon coulis
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