Spot Prawns & Sweet Corn Tortellini Recipe
huitlacoche & australian winter truffles, tondo de iblea olive oil
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Ingredients
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Tortellini Dough
Filling
Prawns & Garnish
Method
Making the Tortellini Dough
- 1
Prepare the Dough
In a large bowl, mix the all-purpose flour and make a well in the center. Add the eggs and olive oil into the well. Gradually mix the flour into the eggs until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Wrap in plastic and let rest for 30 minutes.
Preparing the Filling
- 2
Mix the Filling
In a bowl, combine sweet corn, huitlacoche, ricotta cheese, grated Parmesan, salt, and black pepper. Mix well until all ingredients are combined.
Assembling the Tortellini
- 3
Shape the Tortellini
Roll out the rested dough to about 1/16 inch thick. Cut into 3-inch squares. Place about 1 teaspoon of filling in the center of each square. Fold over to form a triangle and press to seal. Bring the two corners together and pinch to form the tortellini shape.
Cooking the Tortellini and Prawns
- 4
Cook and Serve
In a large pot of boiling salted water, cook the tortellini for about 4-5 minutes until they float. Meanwhile, in a skillet, heat Tondo de Iblea olive oil over medium heat. Add the spot prawns and cook until pink and opaque, about 3-4 minutes. Drain tortellini and combine with prawns. Garnish with shaved Australian winter truffles and chopped fresh herbs.
