What’s Cooking: Green Onion Ricotta Tortellini

Feast your eyes on Chef Will’s green onion and ricotta tortellini. Chef William Rietzel of Ocean House’s Seasons Restaurant shares a hand-picked recipe for this month’s What’s Cooking feature.

Green Onion Tortellini with Summer Vegetables

  1. Pasta Dough
    3½ to 4 cups all-purpose flour
    4 extra-large eggs
    1 egg yolk
    ½ teaspoon extra-virgin olive oil

Place flour in mound on table. Make well in center and add eggs, yolk and oil. Begin to mix together to incorporate and knead for 5 to 7 minutes until elastic and smooth. Dust with flour and wrap tightly in plastic wrap. Let sit out at room temperature for 1 hour before use to hydrate.


2. Filling

3 cups Narragansett creamery ricotta
1 tbs salt
1 cup fromage blanc
1 lb green onions blanched and blended into purée
1 lemon zested
Black pepper to taste

Blend all ingredients together until smooth. Transfer to piping bag.

Roll out pasta dough using a KitchenAid attachment to second smallest setting. Lightly dust work surface and very lightly dust top layer of pasta as you are rolling. Using a 2-inch ring cutter to cut circles. Pipe one teaspoon of filling into the center of the pasta. Using your finger tip, rub water on the edge of one half of the circle. Fold dry half to wet half and crimp together with fingers, gently pushing out the air out as you go. Bring the two points together and crimp them while overlapping just slightly. Transfer to sheet pan dusted with cornmeal.

Repeat with rest of dough and filling. Transfer tortellini to freezer until use (this helps prevent oxidation and retains shape).

3. Summer Vegetables

2 oz fresh garbanzo shelled and blanched
2 stalks asparagus thinly sliced and blanched
6 ea baby radish cleaned and blanched
2 ea baby onion blanched

To Finish: Bring a large pot of water to a boil and add tortellini. Cook for 2 to 3 minutes or until pasta dough is tender and center is hot. Glaze tortellini with vegetable stock and butter. Warm vegetables in pan with stock and butter. Season with salt, pepper and citrus juice/zest. Scatter vegetables and tortellini in bowl or plate, using some of the pasta glaze to sauce the plate. Top with fresh lemon segments, olive oil, lemon zest, sea salt and fresh black pepper. Garnish with dehydrated pea crisps.

Hungry for more? Discover the summer flavors at Seasons this month or make a reservation today.