RICOTTA TORTELLONI WITH TOMATO WATER - Cuisine Magazine - From New Zealand to the World
Soup doesn’t need to be just for winter. A lightly clean broth can be good hot or cold, especially when paired with fresh tomatoes and some homemade pasta (but
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Ingredients
- TOMATO WATER
- 1kg very ripe tomatoes
- 2 teaspoons sea salt
- 1 shallot
- 2 cloves garlic
- 1 handful basil leaves
- 1 teaspoon white wine vinegar
- 1 teaspoon sugar
- TORTELLONI
- 250g ricotta (I used Massimo’s)
- grated zest of 1 lemon
- 15g (approx ¼ cup) finely grated parmesan
- ½ cup basil leaves, finely chopped
- 2 eggs, lightly beaten
- 200g ’00’ flour (or use plain flour)
- semolina flour, for the tray
- BASIL OIL
- ½ cup extra virgin olive oil
- 1 batch tomato water
- 5-6 tortelloni per person
- 4-5 mixed tomatoes, roughly chopped
- 1 small handful basil leaves
- 1 batch basil oil
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