Carbon Black Tortellini
Part 1: Pasta Dough
Ingredients
Method- 57g deZaan Carbon Black cocoa powder
- 227g 00 Flour
- 150g Eggs
- 14g Extra Virgin Olive Oil
- 14g Granulated Sugar
- 3g Salt
- Combine all the ingredients in a food processor. Pulse until evenly mixed.
- Empty the ingredients onto a work surface. Knead together.
- Wrap in plastic and rest for about 20 minutes.
- Divide the dough in half.
- Working with a pasta roller, pass the dough through the thickest setting. Fold and continue to pass until smooth.
- Once the dough has a smooth texture, begin changing the size gradually. Do not fold anymore at this point.
- Roll thin. Keep the sheets covered until ready to use.
- Cut the sheets into 4 cm/1.5 in squares. Fill with a heaping ¼ teaspoon of ricotta filling. Fold in half to form a triangle, pressing out any air and sealing the edges. Press the two edges together.
- Cook fresh or freeze to hold.
Part 2: Ganache
Ingredients
Method- 900g Cream
- 75g Invert Sugar
- 275g Granulated Sugar
- 147g deZaan Crimson Red cocoa powder
- 200g Butter
- Warm the cream and set aside. Combine the butter and cocoa powder, set aside.
- Cook the sugar and invert sugar to a dry caramel.
- Gently stir in the warm cream. Cook to 122°C/250°F
- Pour over the cocoa powder mixture.
- Mix together until it begins to thicken.
- Pour into a pan lined with parchment and cool.
- Portion into cubes and toss in cocoa powder. Save for garnish.
Part 3: Ricotta Filling
Ingredients
Method- 225g Whole Milk Ricotta
- 25g Confectioner’s Sugar
- 10g Vanilla Paste
- 1g Salt
- 113g Mascarpone
- Blend the ricotta, powdered sugar, vanilla and salt in a blender until smooth.
- Add in the mascarpone and gently fold in.
- Chill until ready to use.
Part 4: Salted Caramel
Ingredients
Method- 90g Granulated Sugar
- 160g Cream
- 4g Sea Salt
- 10g Vanilla Paste
- 30g Butter
- Make a dry caramel with the sugar.
- Remove from heat and carefully mix in the cream, salt and vanilla paste.
- Blend in the butter.
Part 5: Vanilla Breadcrumbs
Ingredients
Method- 120g Panko Breadcrumbs
- 90g Melted Butter
- 1g Salt
- 30g Sugar
- 4g Vanilla Paste
- Mix everything thoroughly by hand. Make sure the vanilla paste is evenly distributed.
- Spread evenly on a parchment lined sheet tray.
- Bake at 162°C/325°F, fan on low for about 10-12 minutes, until evenly golden brown.
Part 6: Pecan Praline
Ingredients
Method- 226g Pecans
- 113g Granulated Sugar
- 1g Sea Salt
- Roast the pecans at 162°C/325°F for about 12-15 minutes, until fragrant.
- Cook the sugar to a dark amber. Pour out onto a silicone mat.
- Allow the pecans and sugar to cool.
- Combine pecans and caramel in a food processor and blend until smooth.
Part 7: Assembly
Method- Boil the pasta for about 1.5-2 minutes, until tender.
- Transfer the pasta to a bowl. Toss with a touch of butter, a pinch of salt, and the pecan praline.
- Plate with sated caramel and a sprinkle of vanilla breadcrumbs and a few pieces of ganache.
