The Lodge Bar's Tortellini21st May 2020
As we can’t all get there during these times, we thought we’d showcase the best way to prepare this at home...
At this time of year with cooler temperatures we’d be filling the tortellini with our parsnip puree. This can be substituted with a simple mixture of ricotta and (wilted) seasonal spinach that has been seasoned with Reggiano Parmigiana. Toss the cooked tortellini through a pan of burnt butter and sage leaves to take it up a culinary notch.
THE LODGE BAR'S TORTELLINI
200gr ‘00’ pasta flour
Equipment required – pasta machine
250gr chopped parsnip, wood centre removed
¼ onion, sliced
1 tsp butter
1 tsp olive oil
¼ cup cream, warmed
Salt & pepper
Equipment required – blender
THE LODGE BAR'S TORTELLINI
Place flour on a board or large mixing bowl, making a well in the centre to crack the eggs in to. Beat the eggs with a fork. Using the tips of your fingers mix the beaten egg with the flour, incorporating a little at a time until all the flour and egg has combined. Knead the dough until it is a smooth consistency. Cover and store in the fridge for 30mins to rest.
Turn the dial of your pasta machine to the widest setting (usually labelled “1”), and slice the dough into 4 equal pieces.
Working with the first piece, (keep the remainder covered), flatten the dough into a rectangle shape. Feed the dough into the machine lengthways (the shorter side of the rectangle first) then fold into three layers, like a letter, pressing the top of the dough lightly to seal. Feed the pasta through the machine, again at the widest setting, repeat the folding and rolling for a further four times. Once rolled a total of five times, reduce the setting one-by-one until a thin consistency – generally the final or second final setting on the machine.
Whilst the pasta is resting, heat a pot to medium and add oil and butter. Add chopped onion with salt and allow to caramelise. Add chopped parsnip, season with salt and pepper and cook with a lid on for 10mins on medium to low heat. This will cook the parsnip through and intensify the flavour. When parsnip is cooked through, add cream and combine. Place all elements into a blender and blitz to a puree, check seasoning and store in a covered bowl to cool.
Take the pasta sheets and use a circular pasta cutter to produce round pasta sheets. Fill sheets with parsnip filling and fold into a half moon shape, pressing lightly to remove all air, then draw the two corners together to form a rounded bonnet shape. Press tightly to seal, tossing in a little flour and set aside on a well-floured baking pan and cover.
On a rolling boil, cook tortellini for 4-5 mins before tossing in a pan of brown butter and sage leaves. Serve immediately.