Tortellini is a type of pasta that originates from the Emilia region in northern Italy.
Round in shape and typically filled with various types of meats and cheese, it’s a hearty and satisfying dish that immediately brings a sense of warmth and comfort.
Sometimes confused with ravioli, the rather similar, yet square-shaped, stuffed Italian pasta, tortellini tastes most delicious when made with fresh pasta dough, and served with a creamy or tomato-based sauce.
As always, we like to do things a bit differently here at Chef Middle East and our expert chefs have come up with a creative twist on this authentic Italian specialty.
Our lobster tortellini is a unique dish made with fresh and wholesome ingredients. Whether you’re looking to impress your better half or host a dinner party to remember, this beautiful delicacy is guaranteed to satisfy even the biggest of appetites, and attract countless praise from your guests.
Although lobster tortellini might not be the simplest dish to make in the world, you’ll be rewarded for your hard work with a wonderful palate pleaser that provides the perfect combination of flavours and textures with every bite.
The recipe is split into three sections: the stuffing, the tortellini and the sauce.
Of course, lobster is the star of the show in this creative dinner time treat and we recommend using our fresh and premium quality lobster tails for both the stuffing and the creamy sauce.
Equally, although the pasta dough only contains three ingredients, it’s important that they’re all top quality in order to ensure that you create the correct consistency and taste for your immaculate stuffed little parcels. Our chefs swear by using De Cecco Semolina and Eifix egg yolks and Eifix whole eggs, while the decadent sauce is gently flavoured with Olmeda Fish Stock and Paysan Breton Cream.
Make sure you use lots of flour to prevent your tortellini shapes from sticking to the surface you’re working on, or to each other.
It’s also important to use only a very small amount of filling in each pasta circle (roughly less than a teaspoon) as this reduces the chances of the tortellini tearing, or the shapes not forming properly.
If you’re struggling to get the pasta circles to stick together properly, try adding a bit of water around the edge of each piece.
Finally, remember that tortellini only takes three minutes to cook. Set yourself a timer to ensure you don't let it bubble away for too long. After all, the last thing you want is to stumble at the final hurdle and cause your lovingly crafted tortellini parcels to burst because you got distracted while they were in the pan.
Whether you’re looking to impress your better half or host a dinner party to remember, this beautiful delicacy is guaranteed to satisfy even the biggest of appetites, and attract countless praise from your guests.
100g Lobster tail meat
100g ricotta cheese
Two sage leaves
Salt and pepper to taste
200g De Cecco semolina
40g Eifix egg yolk
100g Eifix egg whole
200g Lobster tail cut into big cubes
70g Olmeda fish stock
200g Paysan Breton cooking cream
100g finely chopped leeks
Two sage leaves
5g finely grated garlic
100g finely chopped onion
Salt and pepper to taste
Grated Parmesano Reggiano
Mix all the stuffing ingredients together in a food processor until a smooth paste is formed
Leave to chill in the refrigerator
Knead the ingredients together to form a dough
Pass the dough through the laminator or roll it out into thin sheets that are 10cm wide
Cut the dough out into 7cm diameter circles
Place a small amount of lobster stuffing in the centre of the circles and fold each circle in half to seal each tortellini shut
Keep at room temperature until you are ready to cook them
Sauté the vegetables and lobster, then add the fish stock
When it is cooked, add the cream at the end
At the same time as the sauce is cooking, boil in seasoned water for three minutes
Drain, add the sauce and finish with grated Parmesano Reggiano
Top tips from our chef