Citrus-scented Tortelli

Recipe by the chef @Vito Dario Roccella

Ingredients for 4 people

For the egg pasta
300 g flour 0
100 g semolina
300 g egg yolk

For the stuffing
300 g Fresh Ricotta Tenuta Agrilat
1 lime
1 bergamot
QB chives

For the shellfish bisque
300 g of prawn and prawn shells
1 fennel
1 clove of garlic
8 cherry tomatoes
Parsley sauce
1 bunch of parsley
10 ml rice vinegar
70 ml olive oil

To garnish
Olio evo
Salty Ricotta Tenuta Agrilat

Prepare the egg pasta. Make a fountain with the flour and slowly add the egg yolk with a pinch of salt. Work until you get an elastic and smooth consistency, then form a loaf and leave to rest for 1 hour in the fridge.
Then prepare the filling. Put the fresh ricotta to dry in a colander so that it loses all the liquids so that there are no problems in the packaging of the tortello. Take a bowl and grate the lime and bergamot zest. Combine finely chopped chives and add a pinch of salt. Work with the whisk until the mixture is smooth without lumps. Put it in a pastry bag.
After the set rest time, roll the dough to a thickness of 1 mm. Insert the filling and close forming a tortello.
For the bisque. Heat a drizzle of seed oil in a saucepan. When it is hot, add the finely chopped vegetables. Once browned, add the shells and continue browning. Wet with cold water and bring to a boil. Once it has boiled, lower the heat and cook for 50 mins. At the end of cooking, filter everything with a fine mesh strainer to remove any impurities.
For the parsley sauce. Clean the parsley. Just take the leaves and blanch them in boiling salted water for a few minutes. At the end pass in water and ice to maintain a vivid color through the thermal shock. With an immersion blender, blend the parsley with the rice vinegar, a pinch of salt and the olive oil until you get the right consistency. Once ready, sift the sauce and place it in a kitchen bottle.
Serve. Place the bisque with the parsley sauce at the base of the dish, forming dots. Place on the edge the tortelli whipped naturally with a drizzle of olive oil. Grate Tenuta Agrilat salted ricotta to give greater strength to the dish thanks to its strong flavor. Garnish with some lemon basil leaves.