Tortellini with burrata and tomatoes recipe

If you’ve never made pasta before, this easy recipe is a great place to start. You can make the pasta dough ahead of time and store it in the freezer, but remember to add 4 teaspoons of water. The pasta dough recipe makes more than you’ll need for this dish so you’ll have some leftover to play around with different shapes.

Ingredients

  Metric  Cups  Imperial  For the tomatoes confit

  • 300 g datterini or cherry tomatoes
  • 1 glug of olive oil
  • 1 pinch fine salt
  • 1 tsp icing (confectioners’) sugar
  • 4 thyme sprigs
  • 10.6 oz datterini or cherry tomatoes
  • 1 glug of olive oil
  • 1 pinch fine salt
  • 1 tsp icing (confectioners’) sugar
  • 4 thyme sprigs
  • 10.6 oz datterini or cherry tomatoes
  • 1 glug of olive oil
  • 1 pinch fine salt
  • 1 tsp icing (confectioners’) sugar
  • 4 thyme sprigs

For the pasta dough (makes 1kg/2.25lb of dough)

  • 320 g plain (all-purpose) flour
  • 280 g durum wheat flour
  • 14 egg yolks
  • 11.3 oz plain (all-purpose) flour
  • 9.9 oz durum wheat flour
  • 14 egg yolks
  • 11.3 oz plain (all-purpose) flour
  • 9.9 oz durum wheat flour
  • 14 egg yolks

For the tortellini and sauce

  • 750 g burrata or stracciatella di bufala cheese, plus 50g/2oz to serve
  • 600 g ricotta cheese
  • 5 tbsp olive oil
  • 1 tsp fine salt, plus extra for the sauce
  • 30 datterini or plum cherry tomatoes, halved
  • 1 garlic clove, unpeeled
  • 1 pinch Espelette pepper or paprika
  • 400 g pasta dough
  • 1 egg yolk, beaten (optional)
  • 1 pinch each of salt and pepper
  • 26.5 oz burrata or stracciatella di bufala cheese, plus 50g/2oz to serve
  • 21.2 oz ricotta cheese
  • 5 tbsp olive oil
  • 1 tsp fine salt, plus extra for the sauce
  • 30 datterini or plum cherry tomatoes, halved
  • 1 garlic clove, unpeeled
  • 1 pinch Espelette pepper or paprika
  • 14.1 oz pasta dough
  • 1 egg yolk, beaten (optional)
  • 1 pinch each of salt and pepper
  • 26.5 oz burrata or stracciatella di bufala cheese, plus 50g/2oz to serve
  • 21.2 oz ricotta cheese
  • 5 tbsp olive oil
  • 1 tsp fine salt, plus extra for the sauce
  • 30 datterini or plum cherry tomatoes, halved
  • 1 garlic clove, unpeeled
  • 1 pinch Espelette pepper or paprika
  • 14.1 oz pasta dough
  • 1 egg yolk, beaten (optional)
  • 1 pinch each of salt and pepper

To serve/garnish

  • 20 tomatoes confit
  • 10 marjoram leaves
  • 20 tomatoes confit
  • 10 marjoram leaves
  • 20 tomatoes confit
  • 10 marjoram leaves

Details

  • Cuisine: Italian
  • Recipe Type: Pasta
  • Difficulty: Medium
  • Preparation Time: 60 mins
  • Cooking Time: 50 mins
  • Serves: 4

Step-by-step

  1. First make the tomatoes confit. Preheat the oven to 180°C/350°F/gas mark 4. Wash and halve the tomatoes vertically. Place each half cut-side down in an ovenproof dish. Drizzle with olive oil, sprinkle with salt and the sugar and add the thyme. Roast in the preheated oven for 30 minutes.
  2. First make the pasta dough. On a clean work surface, make a mound with the plain (all-purpose) and durum wheat flours and create a well in the centre.
  3. Put the egg yolks into the well and gradually mix the flour into the centre to combine with the egg yolks. Gradually add the flour from around the sides until all the flour is mixed and you have a smooth ball of dough.
  4. Now make the filling. Finely chop the burrata, reserving a little for the garnish, and then mix the rest with the ricotta. Stir in 4 tablespoons of the olive oil and season with salt and pepper. Set aside.
  5. In a frying pan (skillet), heat 1 tablespoon of olive oil over a medium heat and fry the garlic for 5 minutes. Add the tomatoes and continue cooking for 10 minutes over a low heat until the tomatoes break up. Season with salt, pepper and Espelette pepper.
  6. Add the burrata mixture to the pan and stir to combine. Set aside.
  7. On a lightly floured work surface, roll out the pasta dough to 2mm/1⁄16 inch thick using a pasta machine or rolling pin. Trim the edges to give it a square shape, then mark out a grid of 4-cm/11/2-inch squares.
  8. Using a small spoon or a piping (pastry) bag, place a little filling in the middle of a square.
  9. Moisten two adjoining sides with a little water or egg yolk, then fold two opposite points inwards and press them together to form a triangle (tortellino). Pinch the edges to prevent them opening during cooking. Repeat to make the remainder of the tortellini.
  10.  Cook the tortellini for 4 minutes in a large pan of salted boiling water. Drain using a slotted spoon.
  11.  To serve, add some tomato confit, the reserved burrata and some marjoram leaves to garnish.
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