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.
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
Ingredients for the tortelli
Ingredients for the filling
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