Prosciutto and Baby Pea Tortellini

March 04, 2018 11:05 AM

Chris Lofaro of Il Faro Restaurant in Menands makes his Prosciutto and Baby Pea Tortellini for Dan in the Let's Eat Kitchen.

IL FARO’s Prosciutto and Baby Pea Tortellini

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Fresh Tortellini
2 cups cake flour
1 cup all-purpose flour
pinch of salt
1/8 cup of olive oil
4 egg yolks
Place flour, eggs and salt in food processor and begin mixing on low. Add the
oil while mixing then add about 1/3 cup of water. Continue to add water about a
teaspoon at a time until the dough ball is formed. Should be able to pinch the
dough without it sticking to your fingers. Place dough ball on a well floured
surface and put through a pasta roller to the desired thickness or use a rolling
Heat 2 tablespoons and 4 tablespoons of butter in a skillet. when butter is melted
add 2 sliced shallots and 1/4 pound diced prosciutto or pancetta until browned.
drain and let cool. In a separate bowl place either 1/4 pound of cooked fresh peas or
frozen peas.
Cut pasta dough into 2 inch squares. Place 1/4 teaspoon ricotta cheesein the middle
of the square. Add pieces of prosciutto or pancetta and peas. coat edges of square
with water and fold one corner over to the opposite corner to make a triangle. Press
edges of dough together to seal. Take the opposing edges of the triangle and squeeze
them together to complete the Tortellini.
Place fresh pasta in a pot of boiling salt water until the tortellini float,
approximately 3 minutes.

Pour 1/2 cup of heavy cream into a skillet over high heat. When cream begins to
thicken add 1/4 cup of grated cheese (either parmesan or pecorino romano), reduce
heat and stir until sauce thickens.
Toss tortellini in cream sauce or lay as a base in a bowl and lay tortellini over sauce
and serve.


Joel Landas

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