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An Autumn story

BUCKWHEAT TORTELLI WITH WALNUTS AND RICOTTA

Walnuts are magic nuts

Step into Autumn

Buckwheat gives a nutty taste which pairs walnuts beautifully.

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Autumn is the season of  nuts, a load of sounds, shells, textures, warm colours, roasted aromas and recipes.

50 g (1/3 cup) of rice flour 150 g (1 and ¼ cup) of buckwheat flour 2 eggs 1 pinch of salt 1 tablespoon of extra virgin olive oil 2 tablespoons of boiling water

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Ingredients for the tortelli

Ingredients for the filling

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180 g (3/4 cup) of fresh ricotta 2 generous handfuls of walnuts 2 tablespoons of grated pecorino romano 1 pinch of salt

Make the tortelli now...

Cook the tortelli in boiling salted water. While they are cooking, quickly make the dressing by melting sone grated pecorino romano with a few tablespoons of ricotta and two tablespoons of the pasta cooking water. Drain the ravioli and put them in a serving bowl. Scoop over the ricotta and pecorino sauce and sprinkle with fresh time leaves. Break some walnuts with your hands and scatter over the tortelli. Now you can bring this glorious meal to the table.

APPRECIATE EVERY BITE!

READ THE WHOLE RECIPE AND STORY ON MY BLOG Http://en.julskitchen.com @JulsKitchen

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