Tortello stuffed with ricotta and lemon with red pepper cream and grated strong Provolone Valpadana P.D.O.
for 2 people – difficulty: difficult – preparation time: 1 hour
200 g Type “0” flour
Oil, salt and pepper
1 Red pepper
Durum wheat semolina flour
80 g Strong Provolone Valpadana PDO
100 g Fresh ricotta
Mix eggs and flour, until a homogeneous mixture is obtained. The more you work it, the more digestible it will be. Cover with cling film and let it rest for 30 minutes at room temperature.
Meanwhile, mix the ricotta with lemon zest, salt and pepper. Put this in a pastry bag.
Get back to the mixture and roll out the dough as thinly as possible: the protagonist must be the filling.
Add the filling with the pastry bag, then close it in a crescent shape first and then in tortello. Keep them well floured with durum wheat semolina flour.
Cook the pepper by browning it in a pan with extra virgin olive oil and thyme, then wetting it with water to cook it. Blend everything with the help of an immersion blender.
Cook the tortelli in boiling salted water, then drain and serve: red pepper cream on the bottom, ricotta and lemon tortelli placed on top and finish with grated Provolone Valpadana PDO strong: enjoy your meal!
Chef’s tip: If you can’t do the tortelli, stop at the crescents, they are also delicious!