A time-honoured Italian specialty, these pretty pasta parcels with their creamy filling and our signature citrus accents are a firm favourite at Villa Kennedy’s Gusto restaurant. Although commonly machine-made, the artisanal techniques we use to hand-craft our tortellini mean this recipe is simple enough to make together as a family.
INGREDIENTS
(for 6 servings)
For the tortellini:
150g flour
150g Durum wheat semolina flour
10 egg yolks
3 tablespoons olive oil
Pinch of salt
For the filling and sauce:
300g buffalo ricotta cheese
50g grated Parmesan cheese
2 lemons
3 limes
1 egg yolk
200g butter
METHOD
1) Begin by making the pasta dough. Whisk both flours and salt together in a large mixing bowl. Make a well in the centre and add the eggs and olive oil.
2) Carefully whisk all the ingredients and gradually combine until a smooth, compact mixture appears. Wrap the dough in cling film and let it rest for 30 minutes.
3) For the filling, mix the ricotta cheese with grated lemon and lime zest, then add the Parmesan and the egg yolk. Season it with salt and pepper and put it in a cool place.
4) Roll the dough either by hand or through a pasta roller to 2-3mm-thick sheets. Using a circular 3-inch cutter, cut out pasta rounds.
5) Spoon 1 teaspoon of filling into the centre of each pasta round. Moisten the edges with water and fold over tightly into a half-moon shape, taking care to remove any air pockets.
6) Draw the corners together, pinch and seal. Toss the completed tortellini in a little flour so it doesn’t stick.
7) Cook the tortellini in boiling water for 2-3 minutes. Heat butter in a pan with a squeeze of fresh lime and grated lime zest. Lightly toss the tortellini in the butter, then serve hot. Garnish with a grating of Parmesan and fresh basil to taste.
Taste our homemade tortellini when you stay at Villa Kennedy. To book, please email reservations.villakennedy@roccofortehotels.com or call +49 69 717 12 1430
The name Bernardo Buontalenti might not mean much to those outside of Florence, but it should. A prestigious Florentine architect and artist favoured by the Medici, he is also widely credited with inventing gelato. This frozen delight is now as synonymous with Italy as pizza and is deeply intertwined with Florence’s heritage. Take a tour of the city’s most celebrated gelaterias, curated by the expert concierge team at Hotel Savoy.
Maestro Salvatore Calabrese and Federico Pavan, Director of Mixology at Brown’s Hotel, discuss the creative process behind Happily Ever After, the Donovan Bar’s new fairytale-inspired cocktail menu, launching on 28th May.
After two decades of success with his innovative take on Japanese cuisine, international restaurateur Rainer Becker is bringing Zuma to Germany for the first time with a hotly anticipated summer pop-up at The Charles Hotel. Becker, who honed his skills at Michelin-starred restaurants in Germany before falling in love with Japanese food in Tokyo, returns to his native country 22 years after launching the first Zuma in London.
