Recipe: Ricotta & Black Truffle Tortellini, Shaved Truffle

From Bellefields Brixton.

Recipe: Ricotta & Black Truffle Tortellini, Shaved Truffle

There’s a new Executive Chef at Bellefields Brixton and right in time for autumn, he’s launching a new menu — and here’s one of the dishes, black truffle tortellini brought to you by Luis Telo.

Ingredients - pasta:

• 1kg Flour

• 3 Eggs

• 360g Egg yolk

• 21g Extra virgin olive oil

• 45g Water

Ingredients - truffle mix:

• 200g Ricotta

• 5g Truffle paste

• 10g Parmesan

• 1g Salt

• 10g Truffle oil

Method:

Mix all together until an elastic dough is formed. Rest for one hour at least.

Put through pasta machine starting on grade six until grade one twice on each grade.

Cut circles using a ring cutter, pipe in truffle mix and fold over.

Boil for 3 minutes.

In a separate pan make a butter emulsion and add the two together and finish with chopped chives and truffle oil.