deZaan Carbon Black Tortellini

deZaan Carbon Black Tortellini

Carbon Black Tortellini with Crimson Red Ganache, Salted Caramel and Pecan Praline
Course: Main Course
Cuisine: Italian
Keyword: Tortellini
Servings: 12 portions


Part 1: Pasta Dough

Part 2: Ganache

Part 3: Ricotta Filling

  • 225 g Whole milk ricotta
  • 25 g Confectioner's sugar
  • 10 g Vanilla paste
  • 1 g Salt
  • 113 g Mascarpone

Part 4: Salted Caramel

  • 90 g Granulated sugar
  • 160 g Cream
  • 4 g Sea salt
  • 10 g Vanilla paste
  • 30 g Butter

Part 5: Vanilla Breadcrumbs

  • 120 g Panko breadcrumbs
  • 90 g Melted butter
  • 1 g Salt
  • 30 g Sugar
  • 4 g Vanilla paste

Part 6: Pecan Praline

  • 226 g Pecans
  • 113 g Granulated sugar
  • 1 g Sea salt


Part 1: Method

  • 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: Method

  • 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: Method

  • 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: Method

  • 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: Method

  • 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: Method

  • 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

  • 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 salted caramel and a sprinkle of vanilla breadcrumbs and a few pieces of ganache.

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