To celebrate National Vegetarian Week, Pasta Remoli head Chef and owner Simone Remoli is embracing the beauty and simplicity of creating delicious, wholesome and hearty vegetarian dinners from scratch! Rustling up incredibly delicious pasta dishes from scratch is Simone’s forte, and this dish absolutely delivers when it comes to exciting the pallet.
Chef Simone Remoli’s signature Potato, Burrata Cheese with Sundried Tomato Tortellini is a hot favourite among restaurant goers. Its melt-in-the-mouth texture is taken up a notch with assistance of subtle yet flavoursome sundried tomato. A perfectly executed pasta-dish which is light, utterly comforting and truly delicious.
Recipe for 6-8 people.
FOR THE PASTA
- 2 whole eggs
- 300g flour
- 4 egg yolks
FOR THE FILLING
- 3 medium sized potatoes
- 300g of sundried tomatoes
- Fennel seeds or oregano
- 2 lemon & ginger teabags
- 1 burrata
- 5 leaves of basil
- 1 handful of chopped parsley
- 7g of paprika
PLATE UP
- Choose your selected pesto - can be homemade or shop bought
- 4 Cherry Tomatoes on a vine
- 10g of butter
PREPARATION: FRESH PASTA
1. Pour the flour into your electric mixer’s mixing bowl and start to mix the flour.
2. Switch your electric mixer on to a medium speed and start adding the eggs one at a time.
3. Once all the egg is mixed in, keep the electric-mixer going on a medium speed until your mix is smooth and firm.
4. Knead the mix with your hands for at least 4-5 minutes until your dough is robust and ready. Next, rest your mix for 20 minutes wrapped tightly in cling film at room temperature.
PREPARATION: TORTELLINI FILLING
1. Boil the potato in water with salt, add the lemon and ginger teabag for 25 minutes then cool your potatoes down and peeled them.
2. Finely chop the sundried tomatoes and add seasoning to them.
3. Next, cut the cold potato and pour it in an electric mixer. Add in your whole Burrata and the fennel seeds.
4. Turn on your electric mixer and drop some extra virgin olive oil to obtain a firm but not too soft mix (you can also do this by hand - you will obtain a different result but still a great flavour)
5. The important thing is that the mix doesn't become too creamy and soft so that when you fill your tortellini, they will not break in the water!
6. Pour the mix into a bowl and add the sundried tomatoes, chopped basil, parsley and paprika and stir it with a spoon.
7. Add as little or as much salt and pepper as you like.
PASTA
1. Use a rolling pin to roll out your pasta dough for the tortellini, or ideally a pasta roller attachment if you have one available.
2. Make sure your pasta sheet is really thin – a couple of millimetres - and add more flour during the rolling.
3. Wet your pasta sheet with some egg yolk mixed with a little water.
4. Cut the tortellini into circles with a shape cutter.
5. Fill your tortellini with 15/20g (about 2 teaspoons) of filling.
6. Close the tortellini by guiding the edges with your fingers.
7. Coil the tortellini for 3 minutes and they are ready.
8. For Simone Remoli’s sauce - mix the pesto with a table spoon of cold water to obtain a nice thickness.
FOR PLATE UP
1. 1 spoon of pesto on the plate.
2. 8 tortellini cooked with some melted butter.
3. 4 full cherry tomatoes roasted with the full vine in the oven for 8 minutes at 200c with salt, pepper and olive oil.
4. Pinch of paprika round the plate.
5. Drizzle olive oil and fresh basil leaves.