Tomato Consomme and Smoked Ricotta Tortelli




30 min


1 hr


extra-virign olive oil 2 tbsp
Large white onion, finely chopped 1
large clove garlic, smashed and peeled 1
lower salt vegetable broth 3 cups
whole peeled plum tomateos , pureed (include juice) 3.5 cups
sugar 1 1/2 tbsp
sprig fresh thyme 1
thinly sliced fresh basil 3 tbsp
white eggs 200 gr

Ingredients for Ravioli

red fresh pasta 2 A4 sheet
green asparagus 6
ricotta cheese 1 cup
parmesan cheese 3 tbsp
butter 2 tbsp
apple wood chips 1 cup
mix herbs 3 tbsp
bunch rocket 1
nutmeg 1/3 tsp
salt 1/2 tbsp
pepper 1/3 tsp


1.Sauté the onion, garlic in a large casserole, add the thyme, and the tomatoes, stir until it releases some jus, then add sugar and basil and then add vegetable stock.

2.Cook for around 25 min.

3.Put in the liquidizer and blend until smooth and cool down in the fridge.

4.Once it has become cold, take the white egg and mix it with tomato paste and salt, then put the tomato soup and the white egg and some ice cubes in a large casserole and let cook under slow flame.

5.After 45min you can see scum on top of the soup (this is all the impurity and the white egg) so in that moment remove it from the fire and we let it cool down and then we pass it through a strainer.

6.For the ravioli:

7.Smoke the ricotta with some wood chips and some herbs, then sauté the asparagus with some butter and once cooked remove from the pan and cool it down.

8.Once the asparagus have been chilled mix it with the ricotta and add nutmeg, salt pepper and parmesan cheese and then stuff the square sheet of fresh pasta and give it a tortelli shape.

9.Bring the water to boil in a casserole and add the salt and cook the ravioli for 6 min while in another casserole bring the tomato consommé to boil.

10.Pour the soup in the plate and then the tortelli as shown in the picture and you can add some rocket salad for decoration.

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