Saffron Ricotta Tortellini with Pistachio Pesto

Saffron Ricotta Tortellini with Pistachio Pesto vegetarian recipe

Homemade saffron ricotta tortellini with a bright pistachio pesto is a special meal. The pasta dough gets a beautiful golden hue from saffron, and the filling is rich and creamy.

Ingredients

  • 300 grams all-purpose flour, plus extra for dusting
  • 15 grams semolina flour
  • 0.5 teaspoon salt
  • 1 gram saffron threads
  • 2 tablespoons hot water
  • 4 tablespoons olive oil, divided
  • 250 grams fresh ricotta cheese
  • 50 grams grated Parmesan cheese
  • 0.25 teaspoon black pepper
  • 100 grams shelled pistachios, unsalted
  • 1 large clove garlic, peeled
  • 50 grams fresh basil leaves
  • 60 milliliters vegetable broth
  • 20 grams grated Pecorino Romano cheese
  • 0.25 teaspoon red pepper flakes
  • 4 sprigs fresh basil, for garnish
  • 2 tablespoons grated Parmesan cheese, for garnish

Instructions

  1. To make the saffron pasta dough, combine 300 grams all-purpose flour, 15 grams semolina flour, and 0.5 teaspoon salt in a large bowl. Stir well to mix the dry ingredients.
  2. Steep 1 gram saffron threads in 2 tablespoons hot water for at least 15 minutes. The water should turn a deep orange-yellow color.
  3. Make a well in the center of the flour mixture. Pour in the saffron-infused water and 2 tablespoons olive oil. Mix with a fork, gradually incorporating the flour from the sides until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth and elastic. If the dough is too sticky, add a tiny bit more flour; if it's too dry, add a few drops of water. Form the dough into a ball, wrap it tightly in plastic wrap, and let it rest at room temperature for at least 30 minutes.
  5. While the dough rests, prepare the ricotta filling. In a medium bowl, combine 250 grams fresh ricotta cheese, 50 grams grated Parmesan cheese, and 0.25 teaspoon black pepper. Mix thoroughly until well combined.
  6. To make the pistachio pesto, place 100 grams shelled pistachios, 1 large peeled garlic clove, and 50 grams fresh basil leaves in a food processor. Process until coarsely chopped.
  7. Add 2 tablespoons olive oil, 60 milliliters vegetable broth, 20 grams grated Pecorino Romano cheese, and 0.25 teaspoon red pepper flakes to the food processor. Process until a coarse, thick pesto forms. You may need to scrape down the sides a few times. Set aside.
  8. Once the pasta dough has rested, divide it into four equal pieces. Work with one piece at a time, keeping the others covered to prevent drying. Flatten one piece of dough slightly and run it through a pasta machine, starting at the widest setting. Fold the dough in half or in thirds, and pass it through the widest setting again. Repeat this step 3-4 times to strengthen the dough.
  9. Gradually decrease the pasta machine setting, passing the dough through each setting once or twice, until you reach a thin sheet (usually setting 5 or 6 out of 7-9, depending on your machine). The sheet should be thin enough to almost see your hand through it. Repeat with the remaining dough pieces.
  10. Lay the pasta sheets on a lightly floured surface. Cut each sheet into squares approximately 5x5 centimeters (2x2 inches). Place about 0.5 teaspoon of the ricotta filling in the center of each square.
  11. To form tortellini, fold each square diagonally to create a triangle, pressing firmly around the filling to seal and remove air. Bring the two bottom corners of the triangle together, slightly overlapping them, and press to seal, forming the tortellini shape. Place the formed tortellini on a lightly floured baking sheet and cover with a clean kitchen towel to prevent drying while you make the rest.
  12. Bring a large pot of salted water to a rolling boil. Carefully add the tortellini in batches to avoid overcrowding. Cook for 3-5 minutes, or until they float to the surface and are tender yet still firm (al dente).
  13. Using a slotted spoon, transfer the cooked tortellini directly into a large pan. Add the prepared pistachio pesto to the pan and toss gently to coat all the tortellini. Cook on low heat for 1-2 minutes, allowing the flavors to meld.
  14. Divide the saffron ricotta tortellini with pistachio pesto among four serving plates. Garnish each plate with a fresh basil sprig and a sprinkle of 0.5 tablespoon grated Parmesan cheese. Serve immediately.

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