Tortelli stuffed with Ligurian pesto | Marco Visciola | Chef Recipes | Reporter Gourmet S.r.l.

Name: Tortelli stuffed with Ligurian pesto | Marco Visciola | Chef Recipes | Reporter Gourmet S.r.l.
Ingredients: 500 g plain flour; 250 ml egg yolk; 50 ml water; 17 ml extra-virgin olive oil; 17 g fine salt; 100 g basil leaves, washed and dried; 100 ml extra-virgin olive oil; 70 g Parmigiano Reggiano; 40 g pine nuts; 30 g Pecorino Fiore Sardo cheese; 3 g salt; 3 g garlic; 700 g potatoes; 150 ml milk; 100 g butter; salt to taste; 50 g green beans

reportergourmet.com

Tortelli stuffed with Ligurian pesto | Marco Visciola

Keywords

|
Pesto
Marco
Stuffed
Tortelli
Ligurian
Visciola
Tortelli stuffed with Ligurian pesto | Marco Visciola

View full recipe on reportergourmet.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at reportergourmet.com.

Share this recipe:

Cooking tools:

Stand mixer
Pasta machine
Pasta cutter
Mortar and pestle
Kitchen scale
Blender
Mixing bowl
Plastic wrap
Refrigerator
Stove
Pot
Saucepan
Skillet
Peeler
Chef's knife
Cutting board
Plate

Ingredients

500 g plain flour
250 ml egg yolk
50 ml water
17 ml extra-virgin olive oil
17 g fine salt
100 g basil leaves, washed and dried
100 ml extra-virgin olive oil
70 g Parmigiano Reggiano
40 g pine nuts
30 g Pecorino Fiore Sardo cheese
3 g salt
3 g garlic
700 g potatoes
150 ml milk
100 g butter
salt to taste
50 g green beans

Ready to cook this?

Turn these ingredients into a shopping list you can check off as you shop.

Free account required. Already a member? You can sign in on the next step.

Get recipes worth saving and practical cooking tips. No account needed.

Get recipe ideas by email

Tortelli stuffed with Ligurian pesto | Marco Visciola | Chef Recipes | Reporter Gourmet S.r.l.

Keywords

Ingredients

Ready to cook this?

More Like This