Thin sheets of egg pasta enclose a filling of fresh tuna and creamy ricotta. The tortelli are sautéed in a delicate butter-based sauce with tender pieces of fish. The dish is finished with a vibrant arugula and almond pesto that adds freshness and crunch. A refined first course, perfect for highlighting the meeting of sea and land flavors
Knead the eggs with the flour until a firm dough forms, then let it rest wrapped in plastic wrap for half an hour
2
Clean the tuna, carefully remove all the bones, and cut it into cubes
3
Cook the tuna in a pan with a drizzle of oil for a couple of minutes over high heat
4
Blend the cooked tuna and mix it with the ricotta and a pinch of salt
5
Roll out the dough and cut out circles of about 7–8 cm using a cutter, place the filling in the center of each piece and fold them into your preferred shape
6
Once ready, place the tortelli to dry on a rack or a lightly floured tray
7
Cook the tortelli in plenty of salted water; meanwhile quickly sauté the remaining tuna in a pan with butter and a pinch of salt
8
Drain the tortelli as soon as they float and toss them with the tuna in the pan for a minute. Plate and garnish with some arugula pesto
Cost
The cost reflects the use of fresh fish and ingredients for the sauce, making it more expensive than simple first courses. The handmade preparation of the tortelli also contributes to the overall value while remaining in a medium price range
Health
This dish provides an excellent source of protein and omega-3 thanks to the fish, enriched by the antioxidants of arugula. The presence of butter, ricotta, and refined flour increases the calorie load, making it a complete and energy-rich meal
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