Find a recipe

Browse recipes

by Key Ingredient
  • View All
  • Cocktail
  • Fish
  • Meat
  • Pasta
  • Rice
  • Savoury
  • Sweet
by Restaurant
  • View All
  • 34 Mayfair
  • Daphne's
  • J Sheekey
  • Le Caprice
  • Rivington
  • Scott's
  • The Ivy
  • The Mount Street Deli
  • Urban Caprice
by Type
  • View All
  • Canapes
  • Cocktail
  • Meat Starters
  • Fish Starters
  • Vegetarian Starters
  • Meat
  • Fish
  • Savouries
  • Pastas and Risottos
  • Desserts

Provola Tortelloni with Datterini & Basil

Made at Daphne's | Serves 4

Share this

NB You’ll need a pasta maker for this recipe

For the pasta
500g 00 flour
1 tsp table salt
15ml olive oil
5 medium sized, free range eggs

For the stuffing
500g provola (smoked mozzarella)
100g freshly grated Parmesan

For the sauce
200g Datterini tomatoes, cut in half (if you can’t get hold of these – which are available in specialist Italian shops and online , you can use cherry tomatoes)
40ml olive oil
1 medium bunch basil – 20 leaves needed
Parmesan shavings

To make the pasta, put all the ingredients into a food processor and mix well. The consistency at the end should be a slightly sticky dough. If it’s a little dry, add a little more egg (but probably not a whole one)… if it’s a little wet, add a little more flour. Once it’s ready, wrap it in some clingfilm and leave to rest at room temperature for half an hour.

Now, split the dough in half and roll into two thin sheets. Using a pasta roller, start from thickest setting and work your way down to the thinnest.

Now, put the provola and grated Parmesan into the food processor with a pinch of salt and mix until smooth. Roll the cheese mix into 20g balls (about the size of a walnut) with your hands, and put onto the pasta sheets, about 5cm apart. Lightly brush the in-between bits of the pasta dough with water and carefully put the other sheet of pasta on top. Press lightly around the cheese balls till the pasta sheets stick together, smoothing out any air. Cut around the cheese balls, leaving an inch rim of pasta. Smooth the edges out with your fingers.

To make the sauce, put the olive oil and tomatoes into a large frying pan, and cook gently till the tomatoes start releasing their juices. This shouldn’t take more than 5 minutes.

Whilst this is happening, bring a large saucepan of cold water to the boil, add some salt, and, when the water is rolling, add the pasta and boil for 2 minutes. Drain the pasta and add to the tomato and olive oil mix and cook all together for 2 minutes.

Put the pasta and tomatoes into bowls, top with Parmesan shavings and basil leaves and serve immediately.

Our Latest Dishes