Tortellini ~ Tortellini con Gamberetti
Pasta Dough
4 C. All Purpose Flour
4 Eggs
1/2 teaspoon of Extra Virgin Olive Oil
Bell Pepper-Almond Pesto
1/2 of a fresh tomato
2 red bell peppers
1/4 white onion
1/4 C. roasted garlic oil
1/2 C. hazelnuts
1 T. chopped parsley
Salt and Pepper to taste
Tortellini Filling
1 C. celery root puree
1/2 T truffle oil
Salt and Pepper to taste
Shaved Parmagiano Reggiano
Shrimp U-10 (1 per person)
Butter
Garlic
DIRECTIONS:
To make the filling: remove the outer skin of the celery root, and cut into uniform cubes. Boil until soft. Blend the celery root with the truffle oil, salt, pepper and a little water. Set aside.
Combine and mix pasta dough ingredients until well-incorporated, wrap it and let it rest at room temperature for about 30 minutes. Roll as thin as possible with a rolling pin or pasta machine. Cut into two inch squares and spoon a small amount of the celery root filling into the center of the square. Fold the pasta in half to make a triangle shape, then draw the two corners together to form a rounded bonnet-shape. Seal firmly with a touch of water.
Combine and mix bell pepper and all almond pesto ingredients in a food processor. Process until well incorporated and to your desired consistency. Taste and adjust seasoning with salt and pepper.
Saut̩ the shrimp in butter with chopped garlic, salt and pepper. While the shrimp is cooking boil the tortellini until the center is soft and the pasta is cooked Рabout 3 minutes. Drain cooked tortellini and add to the pan with the saut̩ed shrimp. Serve with red bell pepper pesto and use shaved Parmesan and celery greens / flowers as garnish.
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