Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

Fast autumn dinners

Autumn weather signals the arrival of soups, broths, roasts and more hearty meals.

Roasted cauliflower salad with yoghurt dressing and almonds

The cauliflower is roasted until it starts to caramelise, which adds extra depth of flavour to this winning salad. Serve it warm or at room temperature.

New cruises 2017

Cue the Champagne.

1980s recipes

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Melbournes finest meet Worlds Best

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Roti canai

Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

Ricotta parmesan tortellini with tomato sugo and basil


You'll need

1 egg, lightly beaten, for eggwash To serve: extra-virgin olive oil, torn baby basil and shaved parmesan   Tomato sugo 2 kg very ripe Roma tomatoes, halved lengthways 6 garlic cloves 125 ml (½ cup) extra-virgin olive oil   Pasta dough 250 gm (1 2/3 cups) plain flour 3 eggs 1-2 tbsp olive oil   Ricotta filling 200 gm firm ricotta 120 gm parmesan, finely grated 1 egg

Method

  • 01
  • For tomato sugo, preheat oven to 180C. Squeeze tomatoes to remove seeds and excess liquid (discard), place in a large roasting pan with garlic, drizzle with oil, season to taste and roast until very tender (45-50 minutes). Cool slightly then pass through a fine mouli (see note) and season to taste, adding a pinch of sugar if tomatoes aren’t sweet enough.
  • 02
  • For pasta dough, combine flour and 1 tsp fine sea salt in a food processor and, with motor running, add eggs one at a time, then add olive oil until dough just comes together. Turn out onto a lightly floured surface and knead until very smooth (4-5 minutes). Wrap in plastic wrap and set aside to rest (30 minutes).
  • 03
  • Meanwhile, for ricotta filling, combine ricotta, parmesan and egg in a bowl, season to taste and refrigerate until required.
  • 04
  • Divide pasta dough into 3, then, working with a piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch until you reach the second-narrowest setting. Cut out 7cm-diameter rounds from pasta (discard scraps), place 2 tsp ricotta filling in the centre of each round, brush edges with eggwash, fold pasta over to form a half-moon. Press edges to seal, then bring tips together and pinch to seal. Place on a lightly floured tray.
  • 05
  • Reheat tomato sugo in a saucepan and keep warm. Cook tortellini in a large saucepan of simmering salted water until they float (1-2 minutes), then drain well. Divide sugo among serving plates, top with tortellini, drizzle with extra-virgin olive oil, scatter with basil and parmesan, season to taste and serve hot.
Note If you don’t have a mouli, process the tomato mixture in a food processor and pass through a fine sieve instead.

This recipe is from the April 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 10 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×