Arugula Ricotta Pesto Tortellini
Arugula Ricotta Pesto
2 cloves garlic, peeled and roughly chopped
1 tablespoons pistachios
1/4 teaspoon lemon zest
4 cups (3.5 ounces) fresh arugula
1 cup pure olive oil
Salt and Pepper
1/4 cup ricotta
1. Add garlic, pistachios and lemon zest to a blender. Pulse until chopped. Add arugula and with the machine running, slowly add the olive oil, in a steady stream. Process until blended thoroughly. Season pesto to taste with salt and pepper. I used about 1/2 teaspoon of sea salt. Mix in the ricotta until thoroughly combined.
3 cups all-purpose flour
4 extra-large eggs
1. Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well, adding a little bit at a time. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.
2. Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. (I ended up with about 1/4 cup extra flour--I tossed it.)
3. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.
4. Using a rolling pin, flatten the ball out from the center to the outer edge. Keep rolling out the dough, rotating the dough one-quarter turn as you go. Flip the dough over once or twice and be sure to lightly flour the surface as to prevent sticking. Continue rolling out the dough until it reaches a 1/16-inch thick, or until it becomes transparent enough
5. To form tortellini, slice the pasta into 3 1/2-inch by 3 1/2-inch squares. Place a half of a teaspoon of pesto in the center of the pasta square and brush the edges with egg wash. From the base, make one fold upwards, bringing the corners together. Press the sides together to bind the the pasta together. Place your pinky finger in the center, and wrap each corner of the pasta around it, pressing the two ends together. Take the top tip and fold it backward and pinch together. Repeat until you've gone through all of the pasta.
6. Bring a medium pot of salted water to a simmer. Gently drop pasta in the water and cook for 2-3 minutes, or until pasta floats to the surface. Remove and serve with a drizzle of olive oil and a few shavings of Parmesan.
Pasta recipe adapted from <a href="http://www.foodnetwork.com/recipes/mario-batali/fresh-pasta-recipe/reviews/index.html?pn=2">Mario Batali</a>