Whitefish tortelloni with ricotta, capers, chives and Garda lemon

INGREDIENTS FOR 22 TORTELLONI

Fresh whitefish, fragrant lemons and capers from Lake Garda, especially Gargnano. Delicate, tasty tortelloni with tomatoes and capers, also lovely with butter and sage. Replace ricotta with equal boiled mashed potato and chives with thyme or parsley. I tried all; ricotta is best.

Use perch, char, trout, pike or other fish. Here is my version with capers, tomatoes, olives and parsley.

FILLING INGREDIENTS

300 G WHITEFISH FILLETS

10 G DESALTED CAPERS

150 G RICOTTA

1 LEMON, GRATED ZEST

6 CHIVE STALKS

EXTRA VIRGIN OLIVE OIL

1 GARLIC CLOVE

SALT

PEPPER

PASTA INGREDIENTS

100 G ITALIAN 00 FLOUR

100 G REMILLED SEMOLINA

2 EGGS

I cut fish into strips.

I heat oil and garlic and add fish.

I cook quickly with salt and pepper, then remove garlic.

I put in processor with ricotta.

I add capers, chives and lemon zest, starting with half a lemon and adjusting because lemons vary.

I blend coarsely.

I taste and adjust salt and pepper in a bowl, adding chives and grated lemon zest if needed.

I cover and refrigerate filling while making pasta.

PASTA

I mix the 2 flours, make a well on surface and add 2 lightly beaten eggs.

I incorporate flour with fork, then knead by hand.

I knead smooth and soft, wrap and rest at room temperature at least half an hour.

I cut into 3 pieces, flour and flatten.

I roll through electric or hand-cranked machine, gradually narrowing.

I use second-last setting.

I cut discs on surface.

I add a good ball of filling.

I lightly moisten borders with finger.

I close and firmly press edges.

I place in a Tescoma ravioli mould, available in specialist shops or Amazon, or seal with fork.

I press closed: neat and perfect.

I dry on a semolina-floured surface. Freeze individually on tray, then store frozen in food bags if not using now.

Serve with your preferred sauce.