Focaccia toast soup tortelloni with walnut sauce.

tortelloni-bergomi

Ingredients for 4 persons:

  • 200 gr/ 7 oz all-purpose flour
  • 100 gr/ 3  oz all-purpose flour
  • 3 fresh eggs
  • 200 gr/ 7 oz fresh ricotta cheese
  • 100 gr/ 3  oz walnut sauce
  • 150 gr/ 5 oz Genoese focaccia (better if stale)
  • 2 garlic cloves
  • Dry oregano
  • Extra virgin olive oil
  • Salt
  • Chopped walnut kernels

Steps

Make fresh pasta by creating a volcanic shape with the flour and whisk the egg in the middle. As an alternative, use a container to mix all the ingredients. After the eggs are well mixed with the flour, knead for 10 minutes until you get a compact dough.

Leave the dough wrapped in cling film for 30 minutes. Meanwhile, prepare the stuffing for ravioli by combining the walnut sauce and the sieved ricotta cheese.

Flatten fresh pasta in thin sheets, cut it in 6 cm squares and create tortelloni. Boil water with garlic and a bit of salt.

Cut focaccia bread in pieces, keeping them for the dressing, combine water, olive oil and oregano. As soon as focaccia is softened, remove garlic and blend.

Cook tortelloni in abundant salty water, drain and place in the plates where soup with focaccia toast is added, add chopped walnut kernels and focaccia toast squares.

Recipe is by Monica Bergomi – from the blog “La Luna sul Cucchiaio