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
For Marc Ducobu, chocolate isn’t just an ingredient; it's an art form. And, as an award-winning Belgian chocolatier and ‘pastry maverick’, he knows a thing or two about it.
Take a moment to picture the scene. You’re sipping a glass of ruby-red wine on a sun-drenched terrace, overlooking the rolling hills of Tuscany. Below you, the city of Florence stretches out like a tapestry, its iconic Duomo and terracotta rooftops bathed in golden light. A gentle breeze carries the scent of wildflowers and ripe grapes, and the distant hum of the city.
The combination of tradition and the joy of experimentation makes the Berlin gastronomy scene a hotspot for connoisseurs.
Renowned travel journalist and food expert, Andrea Schulte-Peevers, with bylines in Lonely Planet, National Geographic, and the BBC, reveals her top restaurants.
From classic to avant-garde, the city promises a diverse culinary journey – explore her recommended eateries near Hotel de Rome.
