Cod-filled Tortelli with Chickpea Cream and Donnafugata Sur Sur | 15 minute recipe

Handmade tortelli can be scary, it's true, and especially if stuffed with a delicate ingredient like fish.

Don't be scared: chef Sara Lai is going to show you that salt cod-filled ravioli are easy to make, and can take as little as 15 minutes to make!

Sure, Sara is a great chef, and it might take us home cooks a little longer, but it really isn't as difficult as one might think!

If you are wondering what wine is perfect with this dish, look no further: Mamablip's wine expert Filippo Bartolotta is here to help you. Today Filippo opens a  bottle of Donnafugata Sur Sur, a Sicilian white wine of the Grillo variety from the Donnafugata wine estate.

Cod tortelli with chickpea cream, cherry tomatoes and almonds.

Ingredients for 2 people
Stuffed cod tortelli

Cod - 400 gr
Cloves of garlic - 4
Rosemary - as needed
Yellow onion - ½
Parsley - 1 small bunch
EVO oil - as needed

Dried chickpea cream:

Chickpeas - 250 gr
Clove of garlic - 1
Rosemary branch - 1

Baked tomato confit:

Cherry tomato - 10
Clove of garlic - 2
Orange - 1
Lemon - 1
Rosemary branch - if needed
Thyme stem - as needed
Sugar and salt - as needed

Homemade tortelli dough

Semolina flour - 400 gr
Egg (medium yellow) 4

'LIVE DINNER IN 15' is the video format created by Mamablip, with chef Sara Lai and wine expert Filippo Bartolotta

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