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Crispy Ricotta Tortelloni with Blue Cheese, Roasted Tomatoes, Prosciutto & Lemon

6 - 8

Easy

Prep 20 min Cook 10 min

An easy entertaining idea has always been a quick Italian inspired antipasto platter. Why not take your antipasto a step further and combine it with traditional Italian tortelloni for these tasty Crispy Ricotta Tortelloni with Blue Cheese, Roasted Tomatoes, Prosciutto & Lemon. Perfect as a starter, canape or snack with your favourite cocktail, they combine everything we love about food. Crunchy, salty, zesty and full of flavour. I also recommend buying the tortelloni ready-made, this make it so easy to simply crumb, fry and garnish these little Italian morsels.

Ingredients

  • 500g Ricotta Tortelloni ( I love using Angelos Pasta, the filling is delicious and the pasta holds up perfectly for boiling, crumbing and then deep-frying)
  • 2 eggs
  • 2 cups bread crumbs
  • ½ cup grated parmesan
  • 1 cup plain flour
  • ½ cup chopped parsley
  • Salt and pepper
  • 1L vegetable oil for deep frying
  • 50g gorgonzola or blue cheese
  • 100g ricotta
  • ½ lemon, juiced
  • 8 slices of prosciutto
  • ¼ cup parsley, finely chopped
  • Threads of lemon zest
  • 30 – 40 roasted cherry tomatoes
  • in oil (purchased from most good
  • delicatessens)

Recipe Steps

  1. Cook Angelo’s Ricotta Tortelloni for 15 to 20 minutes in salted boiling water until al dente, drain and allow the pasta to cool slightly.
  2. Mix bread crumbs, grated parmesan, chopped parsley and salt. Crumb Angelo’s Ricotta Tortelloni by rolling in flour, then in lightly beaten egg, and then the bread crumbs. Set aside.
  3. Blend the blue cheese, ricotta, lemon juice, and salt and pepper and set aside.
  4. Thinly slice the prosciutto into threads, place onto a sheet of baking paper and bake in a moderate oven of 170°C for 10 minutes until crispy. Set the prosciutto aside to cool.
  5. Heat oil and, in small batches, deep fry the tortelloni until golden. Drain on absorbent paper. To assemble the dish, place crumbed tortelloni on serving dish, top each tortelloni with a small teaspoon of the blue cheese mix. Place a cherry tomato on top of the cheese, then a little chopped parsley, the prosciutto threads and lastly a thread of lemon zest.
  6. Serve warm as canapés with drinks or as an appetizer before a meal.

Email me the receipe

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  • 07 3267 1667
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