- 500g 00 flour
- 3 whole eggs (add yolks to reach 250g total egg weight)
- 500g ricotta
- 12 scampi, cleaned
Cherry tomato mix
- 12 red cherry tomatoes
- 12 yellow cherry tomatoes
- 20 kalamata olives cut into quarters
- 15 basil leaves, sliced
- 1 lemon zest and juice
- extra virgin olive oil
- micro basil to garnish
Mix eggs and flour in Kitchen Aid with a paddle to form a firm dough. Take out and knead on the bench if necessary. Wrap in plastic wrap and leave on the bench to rest for 30 minutes or refrigerate for 3 hours.
Take 1/3 of the pasta dough, roll out a little on bench. Roll through pasta roller starting at larger setting and working your way down to the lowest setting. Fold to the width of pasta roller and repeat process four times, starting at the thickest setting and working to the smallest.
For tortellini cut into 10 cm squares. Fill with ricotta and shape. Cook in salted boiling water for four minutes.
Blend ricotta in a blender until smooth and add salt if needed.
Cherry tomato mix
Put olive oil and tomatoes in a pot on medium heat. Once tomatoes start to soften take oﬀ the heat and add olives, basil, lemon zest. Add lemon juice and salt to taste.
To serve: Grill scampi. Place warmed tortellini in a bowl, spoon over tomato mixture and add scampi. Garnish with micro basil.
About Bryan Nelson
Head Chef at Ciao Cielo
Bryan started his chef's apprenticeship at 17 years of age with the River Seafood Grill restaurant in Southgate. He then went to Walter's Wine Bar to finish his apprenticeship, working with renowned chef Ryan Clift, Tippling Club in Singapore.
Bryan then joined Paul Reynor at the Stokehouse Restaurant upstairs during the period when they were awarded two hats. He also did a brief stint at St Andrew's in Brighton before heading to Aireys Inlet to take up the helm as Head Chef at the A La Greque restaurant. He spent three years there before travelling extensively through Europe with his wife Kate on an 18-month gastronomic tour.
On returning to Melbourne they opened Ciao Cielo. Recently the restaurant moved to a bigger, stunning heritage building in Port Melbourne where Bryan is the Executive Chef and Co-owner specialising in modern Italian cuisine.
- Brought to you by
- Bryan Nelson, Head Chef/Ciao Cielo