The herb garden element of this dish comes both from the contents of the pasta as well as the garnish. The dish is sprinkled with homemade dried arugula powder, and the pasta contains both parsley and basil. As a result, this recipe is packed with flavours and texture. I added red forest sorrels as garnishes to contrast the green arugula powder and I love how this turned out. If an herb garden was a dish, it would probably look something like this.
Serves 2 people
Pasta dough, with basil and parsley
- 175 grams typo 00 flour
- 30 ml olive oil
- 700 ml water
- 1 tsp salt
- Fresh basil
- Fresh parsley
Add your fresh herbs to a food processor along with the oil and water. Blend for 30 seconds, then strain the liquid to remove the solids. Remember to save the solids for the pasta filling, however. Mix the flour and salt, then add the liquid a little at a time, while kneading until the dough is smooth and flexible. Place in the fridge for 1 hour to rest.
Roll out the pasta dough into long thin sheets. Then cut out circles (I used a stainless steel ring measuring 5 centimeters in diameter). Place a small scoop (½ tsp) of filling in the middle and brush the edges with water. Fold the circle in half and pinch the edges shut until you have a half-moon shape. Pinch the opposing ends together, to create your tortellini.
Bring a pot of salted water to a boil, and cook the pasta for 60-90 seconds.
Transfer the cooked pasta to a hot skillet with olive oil and fry for 20 seconds. Add salt, freshly ground pepper, lemon peel, and the strawberry sauce, before plating.
Cashew ricotta filling
- 75 g raw cashew nuts
- 150 ml water
- The juice of 1 a lemon
- 1 tsp nutmeg
- Salt and pepper to taste
Soak the cashews in boiling water (not the 150ml) for 20-30 minutes. Then strain, and transfer the nuts to a food processor along with 150 ml of water. Process until you have a smooth thick milky liquid. Strain the liquid through a cheesecloth and pour the cashew milk into a pot. Save the cashew pulp for later. Let the milk simmer for 15 minutes while stirring, then add the lemon juice. The cashew milk will start to thicken quickly. Pour the milk into a bowl laced with cheesecloth. Squeeze slightly to remove excess liquid. Then place in the fridge for an hour.
To make the tortellini filling, mix 3-4 tbsps of cashew ricotta with 1 tbsp of cashew pulp, as well as the remaining herb pulp from the pasta recipe. Also add nutmeg, lemon peel, salt, and pepper to taste. Then start assembling the tortellini.
Place your fresh leafy greens in a dehydrator for 4 hours on low heat. Once the arugula has completely dried, use a spice grinder or a mortar to turn the dried greens into a nice fine powder. Apply the powder to the dish by using a small sieve.