Tortelloni Verdi with Ricotta, Field Greens, and Creamed Turnips | CUESA

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Tortelloni Verdi with Ricotta, Field Greens, and Creamed Turnips

Source:

Tony Florian, Seven Hills

This recipe was demonstrated for CUESA’s Market to Table program on January 23, 2016.

Makes 4 to 5 servings

INGREDIENTS

Pasta Dough
4 bunches turnip greens
240 grams egg yolks
500 grams 00 pasta flour
Pinch of salt

Pasta Filling
2 cloves garlic, minced
2 shallots, sliced
3 tablespoons high-quality California olive oil, divided
1 bunch flowering mustard rabe
2 cups whole milk ricotta cheese (preferably Bellwether Farms Jersey ricotta)
Zest of one lemon
Salt and pepper to taste

Turnip Cream Sauce
1 shallot, sliced
1 tablespoon butter
2 bunches peeled and sliced turnip roots
½ cup vegetable stock or water
Salt to taste

INGREDIENTS

To make the pasta dough: In a large pot of boiling, salted water, blanch the turnip greens until tender. Shock in ice water. Squeeze out the excess water and chop the greens roughly. In a blender, purée the turnip greens with the egg yolks and pass through a chinois. To make the dough, create a well in the flour and place the purée in the center. Slowly incorporate the flour into the mixture using a fork. Mix until you can start to knead the dough with your hands. Knead for several minutes—it should take on a silken texture when ready. Rest the dough for 30 minutes before rolling it out.

To make the filling: Sweat the garlic and shallots with ½ the olive oil in a wide sauté pan. Cook until translucent and soft. Chop the mustard rabe finely and add to the garlic and shallots. Cook down until the rabe is wilted and tender. Set the mixture aside to cool. In a bowl, mix the ricotta, lemon zest, reserved olive oil and the cooled greens. Mix until thoroughly incorporated. Add salt and pepper to taste.

To make the sauce: Sweat the shallots in the butter in a small sauce pot until translucent. Add the turnips and just enough stock or water to reach halfway up the turnips. Cover with a greased piece of parchment cut to fit the pot, and cook through. Purée in a blender until smooth. Add salt to taste.

To make the tortelloni and finish the dish: Roll out the pasta on a wooden cutting board to the desired thickness. Cut into small rounds using a ring mold. Place a dollop of the filling in the center of the round and fold over and twist the pasta around the filling to create the tortelloni. Bring a large pot of boiling salted water to a boil. While you are waiting for the pasta water to boil, warm the turnip cream in a sauté pan over medium-low heat. Add the tortelloni to the boiling water and cook until they float to the surface, then leave for an additional 45 seconds. Add the cooked tortelloni to the sauté pan with the sauce and enough of the pasta water to thin the sauce. Glaze the pasta with the sauce and serve immediately – some additional mustard flowers and grated parmesan make a lovely garnish.

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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »