Red Wine Tortelli with Pork and Radicchio in Garlic Oil

pork radicchio and basil tortelli pasta with red wine dough served with fried garlic and mountain pepper

Red Wine Tortelli with Pork and Radicchio in Garlic Oil

A rich red wine dough, with a light and flavourful meat filling, served with smashed and fried garlic: dream pasta.

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Prep Time: 30

Cook Time: 10

Resting Time: 30

Total Time: 1 10

Course: Main Course

Cuisine: Italian

Keyword: Egg yolk, filled pasta, garlic, Pasta, Pork, radicchio, red wine, tortelli, wine

Servings:

Calories: 841kcal

Equipment

Pasta roller and cutter (if not using a rolling pin and knife)
Pastry/pasta cutting wheel
Food processor
Piping bag with medium round tip (alternatively, you can use a teaspoon)

Ingredients

Pasta

400 g plain flour
4 egg yolks
240 ml red wine we used a Montepulciano from Alpha Box & Dice (Rebel, Rebel); substitute with your favourite red wine

Pasta Filling

200 g pork mince or thinly sliced fillet
150 g radicchio chopped into large wedges
2 tbsp olive oil extra virgin
1 tbsp red wine vinegar
40 g ricotta
1 small handful basil
1 egg
Salt and pepper to taste

Sauce

4 tbsp olive oil extra virgin
2 head garlic
1 small handful basil
1 tsp mountain pepper ground (substitute with cracked black pepper)

Instructions

Boil the wine in a small pot over high heat for 10 minutes, or until volume has roughly halved. Allow to cool.
Form a flour well, add the egg yolks and wine into the centre, and then use a fork or your hand to bring it together into a loose ball. Gradually add more wine, 1-2 tbsps at a time, if dough is too dry; the same of flour if too wet.
On a lightly floured surface, knead the dough by hand for 10 minutes, then seal in cling wrap. Rest for 30 minutes, away from direct sunlight or heat.
While the pasta rests, fry one handful of basil leaves in 1 tbsp of oil over medium-high heat for 1-2 minutes until crispy; remove, drain, and reserve for plating. Fry the pork in the remaining oil over medium-high heat for 5-6 minutes until crispy.
Remove pork, add another 1 tbsp of olive oil into the pan, and fry the radicchio for 4-5 minutes until it begins to caramelise. Splash with the vinegar and cook for one further minute.
Blitz pork, radicchio, ricotta, one handful of fresh basil, egg, and seasoning in a food processor until smooth. Transfer to a piping bag with a medium round tip.
Using a pasta machine, roll the dough through on the thickest setting 2-3 times, folding over itself in between passes. Then step up incrementally to a medium-thin thickness, 6 on a 9-setting machine.
Cut the pasta sheets into squares of approximately 70mm, and then pipe a large grape-sized dollop of filling into the centre of each. Fold in half over the filling, offsetting it so that you are left with four corners on one side, and a straight edge on the other.
Poke sideways on the flat edge, and then draw the outer corners around the dimple formed, to overlap slightly. The angle of overlap should approximate the angle between the other corners. Press firmly to seal. If not cooking immediately, transfer to lightly-floured baking paper-lined trays and refrigerate uncovered for 1-2 days.
To cook, drop into a large pot of lightly salted boiling water. Cook for 5-6 minutes until al dente, with no raw dough showing when pasta is cut into.
For the sauce, peel the garlic and then smash with the side of a large knife. Fry in 2 tbsp olive oil over medium heat for 6-8 minutes, until golden brown and beginning to soften in the middle. Drop a handful of basil leaves in and fry until bright green and crispy. Toss the drained tortelli into the pan, and serve with a sprinkle of mountain pepper.

Nutrition

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