@danilocortellini: Gorgonzola tortelli with figs, balsamic and walnuts - full recipe below ⬇️ Figs and gorgonzola cheese is a known and trusted pairing and for this occasion I wanted to serve it encapsulated in pasta. The handmade tortelli have a creamy tangy gorgonzola filling, served with sweet, caramelized figs glazed with balsamic vinegar for sharpness. The pasta parcels are then served with walnuts and a grassy rocket salad sauce. Serves 4 Ingredients 250 gr of creamy sweet gorgonzola cheese 8 ripe figs 80 ml of balsamic vinegar 2 tbsp of extra virgin olive oil 25 gr of butter 2 garlic cloves 1 sprig of rosemary 25/30 gr of walnuts Salt and pepper to taste For the rocket salad sauce 80 gr of rocket salad 40 gr of basil leaves 2 tbsp of extra virgin olive oil 20 gr of grated Grana Padano cheese 2 gr of Xanthan gum to bind Salt and pepper to taste For the pasta 300 gr 00 flour or all purpose 150 gr whole eggs 0,5 gr saffron To make the filling simply pulse the gorgonzola into a processor until you have a smoother paste. No seasoning needed. Place into a pastry bag. For the pasta, beat the eggs with the saffron and gradually incorporate the flour. Use your hands or a stand mixer, and make sure to knead it with energy for at least 5 minutes until the dough is smooth and elastic. Wrap in cling film and let it rest for at least 30 minutes before working with it. You can also keep it in the fridge overnight if needed. Slice the pasta into thick sheets and flatten them with a rolling pin. Using a pasta machine, roll the pasta out (or do it by hand with a bit of elbow grease). It’s good practice to fold your rolled pasta on itself and start over a couple of times; this process helps achieve smoother, more rectangular sheets that will be easier to work with later. Pass the pasta gradually from the largest to the narrowest setting to make thin sheets. For these tortelli, I like to use the second-to-last setting to get sheets that still retain a little bite and hold the filling well. Proceed to create the ravioli as shown in my video. Cut circles of pasta with a large ring and place small dollops of filling over them. Now brush the edges around the filling with a little water and fold the little circle on itself over the filling to create an half-moon shape. At this stage bring the 2 edges together and press them to create the cartelistic tortelli shape. Dust the tortelli with a little flour and ensure they are properly sealed. Place them on a parchment-lined or non-stick tray without overlapping and keep in the fridge for up to 1 day (though best used the same day). Here you have them - trust me, it’s easier than it sounds. To make the sauce blanch the leaves in salted water for 30 seconds than cool in iced water. Drain and blitz along with the other ingredients until smooth. Add cold water if needed to achieve the right consistency and add a little extra xanthan if it is too water but be mindful. Season to taste and pass through a fine sieve. Place into a squeeze bottle. Now for the figs. Rinse and slice them in half or quarters depending on their size (you want bite size pieces) and heat up a large flat pan and add a little olive oil to it once very hot. Now add the figs flat side down without overcrowding the pan. Fry on high heat for 1 to 2 minutes per side until golden then reduce the heat to medium and add the butter, the rosemary and the crushed garlic and make sure the melting brown butter is infusing with them. Baste the figs in the butter for 1 minute to caramelized them well, turn off the heat and remove garlic and rosemary. Now take out the excess of fat from the pan and deglaze with the balsamic. Let the figs rest and re-absorb all the juices and set aside. Cook the tortelli in salted water gently boiling. 2 minutes is more than enough as there are freshly made. Once ready drain and drizzle with olive oil only. Plate the tortelli alternating them with the caramelized figs along with all of their juices left in the pan. Add dollops of green sauce and waln

Danilo Cortellini

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Thursday 10 September 2026 19:25:20 GMT