If you’ve got a case of Spring fever, this recipe might be just right for you. As the snow melts and the days get longer, we’re itching for dinner on the patio and, here’s a novel idea, visiting with friends over a great meal! Although it’s always better to have Chef Jonathon make this for you while you’re enjoying a ranch vacation, the next best is to pry this recipe from him and make it yourself! We hope you enjoy!
Fava & English Pea Tortellini with Summer Truffle Sauce
Thomas’s Pasta Dough
10.5 oz 00 Flour
5.25 oz Semolina
2.5 oz Whole Eggs
7 oz Egg Yolks
3 Tbs Water
2 Tbs Olive Oil
- In large bowl combine flours, mix well.
- Combine all wet ingredients, form a well in center of the dry ingredients and pour in the wet ingredients. Mix until dough ball forms, empty onto clean work surface.
- Knead dough for a minimum 5 minutes. Dough should be malleable but firm. When you press your finger into the dough, it should spring back.
- Wrap dough and set aside at least 30 minutes.
8 oz Shelled English peas, blanch 5 minutes, shock with an ice water bath, drain.
8 oz Shelled Fava beans, blanched 5 minutes, removed from inner “pod.”
1 c. Mascarpone
1 c. Homemade or store-bought Ricotta, drained
1 c. Butter, room temperature
Kosher salt and fresh ground black pepper to taste
- Combine all ingredients in food processor, blend until evenly mixed but still coarse.
- Season to taste with salt and pepper.
- Chill at least 30 minutes.
- Cut dough in half, re-wrap one half. Using a pasta roller, run the pasta down to the machine’s second thinnest setting. Using a 4” cutter, cut out a circle. Place about 1-2 Tbs filling in center, lightly moisten edges, and fold in half. Pinch gently to seal. You should have a half moon.
- Take the pocket and rest the center of the straight edge on the side of your thumb and pull the tips towards the center. Edges will curl up giving you the tortellini shape. Pinch edges together to seal.
- Bring a pot of salted water to boil, cook tortellini 4-5 minutes. Taste to be sure that dough is not too thick, and filling is seasoned properly.
- Repeat process, but this time cut out as many discs as you can, remove excess dough. Fill all discs and then form tortellini. Place on tray that has been dusted with semolina.
- Wrap lightly and place in cooler.
- At service, drop 3 tortellini per appetizer portion into salted boiling water, remove with slotted spoon to a bowl.
- While tortellinis are cooking, finish sauce (see below). Toss a small amount of sauce over tortellini in the bowl. Plate as desired. Drizzle about an ounce of sauce over. We add a few freshly cooked peas and fava, edible flowers (chive blossom, chervil flowers, bachelor button etc…) and, if you are feeling frisky, serve with salmon or scallops.
2/3 c. Rice wine vinegar
1/3 c. Dry white wine
2 Tbs Lemon juice
1 Tbs Cream
6 oz Butter
3 Tbs Black Truffle peelings, chopped
1 tsp White truffle oil
1 Tbs Chive, sliced as thin as possible
- Combine vinegar, wine, and lemon juice in non-reactive pot, bring to boil, reduce to simmer until reduced to 2 ounces. Add cream and set aside.
- While pasta is cooking, reheat sauce base and whisk in butter slowly until silky sauce is formed.
- Add truffle peelings, truffle oil, and chive. Adjust with salt and white pepper as needed. Keep warm but not hot.