Cheese Tortellini and Artichoke Soup
Ingredients
- For serving
- 400 grams Artichoke
- 20 grams mixed, coarsely chopped Fresh herbs (chives, chervil, tarragon, for garnish)
- For the dough
- 200 grams Pastry flour
- 1 egg
- 2 egg yolks
- 1 Tbsp olive oil
- ½ tsp salt
- Pastry flour (for kneading)
- For the broth
- 20 grams dried Porcini mushroom
- 3 Tomatoes
- 1 ½ liters Chicken broth
- For the filling
- 180 grams Ricotta cheese
- 40 grams grated Parmesan
- 1 Tbsp breadcrumbs
- 1 egg
- 1 handful mixed Fresh herbs (chervil, tarragon, sage, chives)
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 1 egg white (for brushing)
Preparation steps
For the dough: Put flour on the work surface and create a well in the center. Ass egg, egg yolks, oil and salt to well and stir with a fork. Use hands to knead into a smooth dough. Add a little cold water or flour if needed. Wrap in plastic wrap and let rest for about 30 minutes.
For the broth: Soak mushrooms in lukewarm water.
Rinse and chop tomatoes.
Combine mushrooms, tomatoes and broth to a boil and simmer for 30-40 minutes.
For the filling: Combine ricotta, parmesan, breadcrumbs, egg and minced herbs. Season with salt, pepper and nutmeg.
Divide dough in portions on a floured surface. Thinly roll out or process through a pasta machine. Cut out circles, about 7 cm (approximately 2 3/4 inches) in diameter). Add 1 teaspoon of filling to each circle, coat edges with egg white and fold in half to form crescents. Press edges firmly and twist ends to form tortellini.
Drain artichokes and julienne.
Strain broth into a new pot, bring to a boil, add tortellini and cook for about 5 minutes. Then add artichokes, reduce heat and simmer for 3-4 minutes. Season with salt and pepper. Ladle into soup bowls and serve garnished with fresh herbs.
