Ricotta and truffle filled tortellini, potato cream, organic rocket

baked ricotta is combined with lemon zest, truffle oil, and red pepper flakes for a delicious bite with bread.

  • 4 Servings
chef/recipe-image

Ingredients

Method

  • Step 1

    In a large bowl mix ricotta, parmesan and truffle oil. Season with salt and pepper and mix well

  • Step 2

    Roll the pasta dough very thin, cut into circle about 10 cm diameter, fill with ricotta mixture and shape as tortellini

  • Step 3

    Cook the tortellini in salted boiling water for about 4 to 5 minutes.

  • Step 4

    In a pan heat the mash potato, add cream, season with salt and blend till smooth cream

  • Step 5

    Drain the tortellini from water, and toss gently in a pan with melted butter.

  • Step 6

    In a pasta plate place at the centre the potato cream, arrange the tortellini, and place the rocket.

  • Step 7

    Finish the plate with crushed black pepper and few drops of truffle oil.

La Piazza

La Piazza

La Piazza at Hyatt Regency Delhi is the first trattoria-style fine dine that has been serving the most authentic Italian cuisine for the past 25 years

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