Dominique Rizzo | Bespoke Food Tours
Crispy Ricotta Tortelloni with Blue Cheese, Roasted Tomatoes, Prosciutto & Lemon
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
- 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.
- 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.
- Blend the blue cheese, ricotta, lemon juice, and salt and pepper and set aside.
- 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.
- 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.
- Serve warm as canapés with drinks or as an appetizer before a meal.