tagAlt.Potato Mint and Pecorino Tortelli with Fresh Fava Beans

Potato, Mint & Pecorino Tortelli with Fava Beans and Tomatoes

The perfect spring recipe, with soft fresh pasta, sweet cherry tomatoes and mild fresh fava bean flavour to jump-start your start to the Spring season.

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If you love fresh, spring-like flavors, this is the perfect pasta recipe for you.  Fresh pasta is a breeze to make once you get the hang of it, so mixing together sweet tomatoes with light, freshly prepared pasta is a no-brainer.  Toss in the amazing freshness of fava beans, the ultimate spring ingredient, and you've got a home-run winning recipe in just a few different steps.

Add a light red or white wine and you've got the makings of a perfectly memorable light spring dish.  Anyone sitting around your dinner table is in for a real authentic Italian treat whenever you tackle this fresh pasta recipe!

60 total time (min)

6 cooking time (min.)


10 ingredients


461 kCal


3 steps to complete the preparation

Ingredients

for 6 servings

Potato and Pecorino Tortelli with Fresh Fava Beans ingredients

  • Semola flour 400 grams
  • Egg 4
  • Yellow Potatoes 500 grams
  • Pecorino cheese 100 grams
  • Mint (Leaves) as needed
  • Salt as needed
  • Cherry Tomato 100 grams
  • Fava beans 100 grams
  • Extra-virgin olive oil as needed
  • Garlic Cloves 1

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Brunello di Montalcino Wines
0.75l

Brunello di Montalcino: learn all the characteristics of one of the most important wines in Tuscany

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Preparation

for 6 servings

Step

1

Of 3

Create the filling

Boil large pot of salted water. Wash potatoes well, add to boiling water. Boil until well-cooked. Remove from heat, allow to cool enough to handle, peel, and pass through vegetable mill or mash with potato masher in medium bowl. Cool completely. Finely grate Pecorino cheese, set aside. Finely mince mint, set aside. 

Once potatoes are fully cooled, add Pecorino and mint. Mix well.

A note regarding mint:  we recommend using fresh mint.  If only dried available, substitute to taste with dried mint.

Step

2

Of 3

Make the pasta dough

In medium bowl, blend semola flour with eggs, and knead to reach smooth, soft consistency holding its shape when formed into ball.  Continue kneading dough with your palm on floured working space. Knead until dough is soft, elastic, and compact. Shape dough into ball, cover with plastic wrap to maintain elasticity. Rest at room temperature for at least 15 minutes.

Remove plastic wrap, continue kneading dough while shaping into rectangle approximately the width of pasta machine to be used. Begin rolling out dough using prepared pasta machine, generously dusting machine with semola to prevent dough from sticking. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner with each passage.

Dust working space well with semola. Place pasta sheet on top of work space, and with round pasta cutter, cut out individual shapes, being sure to cut the dough as neatly as possible without creating waste. With kitchen brush, gently place small amount of water on top of each shape. Place small teaspoon of filling slightly off-center on each shape. Cover shape by lifting up larger side and cover filling entirely with this side of shape. Using fingers, gently press down around filling, eliminating as much air as possible. Press borders down firmly to seal. Join two points of each sealed pasta shape to create tortello form.

Dust tray with semola flour, and place completed tortelli shapes on top.

Step

3

Of 3

Make the sauce and finish dish

Clean fava beans, setting aside only inner bean. Wash and dry tomatoes, and cut each tomato into 4 parts. Coat bottom of medium sauté pan with extra-virgin olive oil, heat oil. Once heated, add garlic and allow to cook few minutes. Lower heat, add cleaned fava beans to pan, allowing all ingredients to blend together. Add tomatoes. Remove garlic clove, adjust to taste with salt.

Heat large soup pot with salted water and bring to boil. Add tortelli, boil until cooked through. Drain well, add to sauté pan with sauce and blend well.

Place servings on individual plates, and garnish generously with shaved Pecorino slices.

A note regarding Pecorino cheese:  Chef Michele recommends using seasoned, aged cheese.  You'll also need extra Pecorino at the end to garnish your pasta.  

A note regarding Fava beans:  Chef Michele recommends using fresh beans. If only frozen available, use thawed beans.

Perfect Match

more pairings...

Filippo Bartolotta

Filippo Bartolotta

Brunello di Montalcino Wines
0.75l

Brunello di Montalcino: learn all the characteristics of one of the most important wines in Tuscany

View product

Pairing

Brunello di Montalcino Wines
0.75l

Brunello di Montalcino: learn all the characteristics of one of the most important wines in Tuscany

View product
Villa Gemma - Cerasuolo d’Abruzzo DOC Superior Wine - Masciarelli
0.75l

A young, lively, fragrant and crunchy rosé

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Sergio Zingarelli - Chianti Classico Gran Selezione Wine - Rocca delle Macìe
0.75l

The very best of the Chianti Classico production and its vineyards

View product
Brunello di Montalcino Wines
0.75l

Brunello di Montalcino: learn all the characteristics of one of the most important wines in Tuscany

View product
Villa Gemma - Cerasuolo d’Abruzzo DOC Superior Wine - Masciarelli
0.75l

A young, lively, fragrant and crunchy rosé

View product
Sergio Zingarelli - Chianti Classico Gran Selezione Wine - Rocca delle Macìe
0.75l

The very best of the Chianti Classico production and its vineyards

View product

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