Homemade tortellini with smoked burrata, garlic and potato filling

 

How have you all been? Are societies opening up where you are in the world? Here in Denmark we will have a bit more openings next week when bars and restaurants are allowed to open again. For sitting inside you will need a fresh negative COVID-19 test or will have to have the vaccination, but you can go without those things for outdoor serving. I’m not sure yet whether I will be rushing over as soon as. I think maybe we’ll visit some outdoor food markets first to get used to eating out again. We’ve had our “beergarden visits” through the whole winter regardless the weather. On many Saturdays we have bought take out draft beer from a nearby bar and have had some vegan nuggets and fries from a veggie friendly burger place with it. Then we’ve just stood around in a park in Copenhagen enjoying the food and drinks. It was quite nice, sometimes even minus grades, so that the beer got cooler if you didn’t drink fast enough. Good times, even though I would thoroughly enjoy a piece of normality again.

Making pasta is therapeutic and calming, especially if you manage to make a successful batch. For the first time ever I tried making an eggless pasta dough. It was so smooth and good and I don’t think I will ever be going back to the egg variant. I used burratina affumicata in the filling with mashed potatoes, thyme and garlic. As a sauce I made a brown butter with soy sauce and served the tortellini with a blood orange salad and steamed asparagus. It was a lovely meal and I have further pasta making plans for this weekend. Here is this recipe first though.

 

Homemade tortellini with smoked burrata, garlic and potato filling

Pasta dough

2 ½ cups 00 pasta flour

1 tsp salt

½ cup water (add more if needed)

1 tsp oil

Filling

100g smoked burrata

8 small potatoes

2 garlic cloves

1 tbsp breadcrumbs

Salt to taste

Ground black pepper to taste

Method

Knead the pasta dough ingredients to a firm ball. Add more water, if needed. Let the dough rest for at least one hour in the fridge.

Make the filling. Boil the potatoes until soft and also sautée the garlic lightly in oil. Mix the ingredients together to a smooth paste.

Roll the pasta dough out thinly with a pasta machine and cut circles from it with a cookie cutter.

Fill the pasta circles with the potato mix, brush the edges with water and shape tortellini from it.

Once the pasta has been shaped, bring water to boil and cook the tortellini for about 2 minutes.

Roll them in the sauce of your choice and serve.

Your VegHog