Short Rib Tortelloni and Pesto
Fresh Pasta Dough
Ingredients:
● 300 g. 00 Flour
● 1 Egg
● 1 Egg Yolk
● 1 tsp. water (as necessary)
Directions (by hand):
1. Pour flour onto a clean and dry surface. Shape into a “volcano” creating a bowl for the
liquid.
2. Crack egg and yolk into the volcano bowl.
3. With a fork, begin to whisk the eggs inside the volcano bowl.
4. Gently incorporate the flour little by little, being careful to keep the flour walls intact as best as you can.
5. Once the liquid and flour is incorporated, begin to knead the dough for 8-12 minutes, until the dough is smooth and elastic.
6. Wrap in plastic and let rest for at least 30 minutes to 1 hour.
Directions (with mixer):
1. Place all ingredients in the mixing bowl.
2. Using the paddle attachment, mix at low speed for 5 minutes.
3. Pour dough onto a clean, dry surface and shape into a ball.
4. Wrap in plastic and let rest for at least 30 minutes to 1 hour.
5. Sheet using a pasta sheeter or rolling pin and cut to size for your tortelloni.
Short Rib and Ricotta Filling:
Ingredients:
½ lb. Boneless beef short ribs
1 Medium onion, chopped
1 Carrot, peeled and chopped
2 Celery stalk, chopped
1 tbsp. Minced garlic
¼ c. Olive oil
1 c. Flour
1 c. Red wine
1 tsp. Smoked paprika
1 tsp. Dried parsley
1 tsp. Salt
½ tsp. Pepper
2 c. Beef (or chicken) stock
Sprig of fresh thyme
2 Bay leaf
1 c. Ricotta impastata
Dutch oven
Parchment paper, cut to size of Dutch oven
Directions:
1. Preheat oven to 375 degrees.
2. Mix flour with paprika, parsley, salt and pepper in a shallow dish.
3. Bread the short ribs with the flour mixture.
4. Heat oil in a dutch oven over medium high heat.
5. Place the short ribs in the hot oil, searing each side for 1-2 minutes.
6. Remove the short ribs and set aside.
7. Reduce to medium heat and add the onions, carrots, celery and garlic.
8. Sweat the vegetables for 4-5 minutes, stirring frequently.
9. Turn heat up to medium-high and add the wine. Let simmer for 30-45 seconds.
10. Add stock, bay leaf and thyme. Bring to a boil.
11. Return short ribs to stock mixture.
12. Place parchment paper on top to short ribs. Cover and place in oven. Cook at 375 for 3
½ - 4 hours, until tender.
13. Let cool.
14. Using a fork or food processor, shred the short ribs.
15. Mix with ricotta, salt and pepper to taste.
Spinach Pesto
Ingredients:
● 50 g spinach
● 70 g parmesan cheese
● 15 g almonds
● 1 tbsp lemon juice
● 1 clove of garlic
● 100 mL olive oil
● Pinch of salt
1. In a food processor, add spinach, parmesan cheese, almonds, lemon juice, and garlic.
While blending, slowly add the olive oil in a steady stream until all ingredients are
smooth and homogenous.
Calabrian Style Pesto
Ingredients:
● 3 roma tomatoes
● ¼ c. tropean onions, chopped
● 2 Tbsp ricotta impastata
● 15 g almonds
● 100 mL olive oil
● 1 Tbsp lemon juice
● 1 clove of garlic
Directions:
2. Preheat the oven to 450 degrees.
3. Place tomatoes on a baking sheet and roast in the oven for 12 minutes.
4. Remove from oven and carefully transfer to a heat-safe bowl and cool in the freezer for
15 minutes.
5. In a food processor, add tomatoes, onions, ricotta, almonds, lemon juice, and garlic.
While blending, slowly add the olive oil in a steady stream until all ingredients are
smooth and homogenous.