Tortelli Di Rape Rosse Con Capesante E Zucchine Al Timo

by Ling @ 23 Oct 2013
Tortelli Di Rape Rosse Con Capesante E Zucchine Al Timo Ingredients
500g scallops, halved
450g zucchini, cut into discs and divided for zucchini thyme sauce
Fine salt and freshly ground black pepper to taste
Basil and chervil, for garnishing

Zucchini Thyme Sauce
50ml dry white wine
25ml extra virgin olive oil
50g (each) zucchini and tomatoes, cut into cubes
50g chopped thyme
25g unsalted butter

Beetroot Tortelli
500g flour
100g beetroot purée
15g fine salt
6 whole eggs
50ml water
10ml extra virgin olive oil

Preparation
For the zucchini thyme sauce: Place all the ingredients into a saucepan and cook until zucchini chunks and tomato cubes have softened. Season with fine salt and freshly ground black pepper to taste. Transfer the mixture into a food processor and pulse until smooth. Set aside.

For the beetroot tortelli: Place all the ingredients into a pasta machine and beat the mixture until a dough is formed, for about 5 minutes. Transfer the dough into a greased bowl and cover with a damp cloth. Place the dough into the refrigerator to proof for about 2 hours. Flatten the proofed dough on a floured work surface and roll into flat sheets to form the beetroot tortelli.

Place one zucchini disc onto one side of the beetroot tortelli and top with the halved scallop. Finish with another zucchini disc and cover with the other side of the beetroot tortelli. Blanch the beetroot tortelli in a pot of boiling salted water until al dente. Keep warm.

Place the beetroot tortelli onto the centre of each serving plate. Drizzle over the zucchini thyme sauce. Garnish with basil and chervil.

Serves 4