10g Grana Padano
10g finely chopped garden herbs (marjoram, basil, thyme, watercress, parsley)
Some olive oil
100g flour 00
70g whole egg
Pinch of salt
50g wheat flour
1 egg yolk
Some warm water
In a pan, heat olive oil and fry the chopped shallots. Add the ricotta and cook until the entire contents are dry. Allow to cool, then add the Parmesan cheese and the finely chopped garden herbs. Season according to taste with lemon zest, salt, pepper and nutmeg.
Mix all ingredients together, knead and roll out thinly using a pasta machine. Cut and fill them with garden herb ricotta. Cook for approx. 3 minutes in salted water.
Knead everything together with your hands and let the dough rest in a cool place for about 30 minutes. Then roll out thinly, shape and bake at 190C. Dough should bubble.
Toss the cooked tortelli in olive oil and Parmesan cheese, then serve on the herb emulsion and garnish with watercress. Place the crispy dough to finish.
Find out more about Luis Haller’s culinary background.