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

First Course

DIFFICULTY

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

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

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

  1. 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.
  2. 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.
  3. 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.
  4. Garnish with candied lemon.

Suggested wine

Dolcetto, Langhe Monregalesi