John Myers
Contents
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Ingredients
Date ricotta tortellini
- 250 g Wheat flour
- 7 Egg yolk
- 2 tbsp Olive oil
- 4 Dates
- 100 g Ricotta
- 20 g Mie de Pain
- 1 bunch Thyme
- 1 pinch Salt and pepper
- 1 tsp White vinegar
- 300 g Butter
- 500 g Spinach leaves
- 1 pinch Freshly grated nutmeg
- 30 g Parmesan
shrimp
- 3 Garlic cloves
- 1,5 Hot peppers
- 12 tbsp Olive oil
- 1 pinch Salt and pepper
- 6 tbsp Lemon juice
- 1 kg King prawns
Instructions
Tortellini
- For the tortellini, knead the flour, 6 egg yolks, olive oil and salt with 75 ml of water to form a smooth, shiny dough. Wrap the dough in cling film and let it rest for about 2 hours.
- Chop the dates very finely and mix with the ricotta and the other ingredients and season with thyme, salt and pepper.
- Roll out the dough thinly, long and wide with a pasta machine. When preparing tortellini, the pasta dough is cut out 8 cm in diameter and coated with the remaining egg yolk.
- Then place a teaspoon of ricotta date mixture on each slice of pasta dough, fold in the middle and press the edges together. Wrap each dough pocket around your finger once, cross the ends and turn the edge of the dough backwards. Place on a baking tray lined with baking paper and dusted with a little flour and set aside.
- Melt the 150 g butter in a saucepan over medium heat and simmer until a brown foam forms. Stir every now and then so that the butter doesn't burn.
- Put the spinach in the rest of the butter in a pan, season with salt, pepper and nutmeg and add the roasted pine nuts.
- Cook the tortellini in plenty of salted water until al dente, drain and pour directly into the hot brown butter. Place the spinach in the middle of a preheated plate, place the tortellini on top and drizzle with the remaining butter. Scatter some Parmesan shavings on top.
shrimp
- For the prawns, peel off the garlic cloves, core the peppers and wash them. Chop the garlic and peppers and sauté in the olive oil. Pour the oil through a sieve into a bowl and season with the lemon juice, pepper and salt.
- Clean and wash the king prawns and pat dry. Stick 4 or 5 prawns on a wooden skewer and place in a flat baking dish. Spread the oil and lemon marinade on the skewers and chill for at least 2 hours. After an hour, turn the skewers so that the prawns are marinated all over.
- Grill the skewers for about 3 minutes on each side. (You can of course also prepare them in the pan). Serve the skewers with the tortellini.
Nutrition
Serving: 100gCalories: 283kcalCarbohydrates: 8.1gProtein: 9.3gFat: 23.8g
