Ricotta And Lemon Tortellini, Grilled Artichoke, Toasted Hazelnuts, Grilled Black Lime Recipe

Preparation and Cooking

1. 1

   Make the Tortellini Dough

   In a large bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Prepare the Filling

   In a bowl, mix together ricotta cheese, lemon zest, lemon juice, salt, and black pepper to taste. Set aside.

3. 3

   Roll Out the Dough

   After resting, roll the dough out to about 1/16 inch thick. Cut into 3-inch squares.

4. 4

   Fill the Tortellini

   Place a teaspoon of filling in the center of each square. Fold the square over to form a triangle, sealing the edges tightly. Bring the two corners of the triangle together to form a tortellini shape, sealing them well.

5. 5

   Cook the Tortellini

   Bring a large pot of salted water to a boil. Add the tortellini and cook for about 3-4 minutes until they float. Remove with a slotted spoon and set aside.

6. 6

   Grill the Artichokes

   If using fresh artichokes, trim and steam them until tender, then cut them in half and brush with olive oil. Grill for about 5 minutes on each side until charred. If using canned artichokes, simply grill them until warmed through and slightly charred.

7. 7

   Toast the Hazelnuts

   In a dry skillet over medium heat, toast the hazelnuts until golden brown, about 5-7 minutes. Allow to cool and chop coarsely.

8. 8

   Serve

   Plate the tortellini, arrange the grilled artichokes on the side, sprinkle with toasted hazelnuts, and garnish with pieces of grilled black lime. Drizzle with olive oil and serve immediately.