Tortellini of Ricotta, Spinach & Pine nuts by Fabrice Bouteloup of Barley Bree in Perthshire
Barley Bree is an award-winning restaurant with rooms in the picturesque rural setting of Muthill in Perthshire.
Owned and operated by Fabrice and Alison Bouteloup, they serve traditional French food with a Scottish twist.
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All food is made using the finest locally-sourced ingredients from a well-established network of suppliers, including artisan cheesemakers and family butchers.
Built at the turn of the 19th century as a humble inn with stables, Barley Bree has evolved over the decades, being named Scottish Restaurant of the Year in 2013.
For more information or to book visit http://barleybree.com or phone 01764 681 451.
250g Ricotta cheese
1 clove garlic (crushed or finely chopped)
250g of baby spinach leaves
Lemon zest (1/4)
50g freshly grated parmesan
50g pine nuts (toasted)
Salt & pepper
400g pasta dough
500g 00 Pasta flour
Pinch of salt
Dash of olive oil
10 to 12 egg yolks (depends on size of eggs)
1 Blend the dough ingredients together with a mixer or by hand.
2 Leave it to rest for an hour in the fridge (wrapped), knead, then roll out through pasta machine till stretched to the thinnest setting.
3 To make the filling, blanch the spinach, sieve, leave to chill, and squeeze out any excess moisture. Chop it roughly then add in all the other ingredients. Check for seasoning.
4 Use a cutter to cut out circles in the pasta dough. Take a teaspoon of the filling, put it in the middle of the circle and fold into a half moon shape. Use water to dampen the edges of the circle to make it stick together. Make sure it is just enough to stick the pasta together and not too wet.
5 When finished, place the tortellini on a tray sprinkled with polenta and put in the fridge – it will keep like this for a day before cooking.
6 To cook, plunge into salted boiling water for three minutes.
7 Drain and serve with pesto sauce, olive oil, tapenade, or rocket salad, baby tomatoes and courgette, anything you fancy. Sprinkle some more grated parmesan over the top and serve. Voilà!
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