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Main · Season 18
Ricotta And Cavolo Nero Tortellini With Warm Tomato Cucumber Water, Basil Oil, Anchovy, Pine Nuts And Parmesan Crisp
Pat McGarry
Contestant · 18 May 2026
4
Serves
6
Components
22
Ingredients
18
Season
Ingredients
Pasta Dough
300g00 flour
3large eggs
1 tspolive oil
salt, to taste
Ricotta and Cavolo Nero Filling
250gfresh ricotta, well drained
1 bunchcavolo nero, stems removed
40gfinely grated parmesan
zest of ½ lemon
3 tbsptoasted pine nuts, finely chopped
salt and freshly cracked black pepper, to taste
Tomato Cucumber Water
1 kgripe tomatoes, roughly chopped
½cucumber, peeled and roughly chopped
¼large red chilli, seeds removed
1 tspsalt
Basil Oil
1 bunchbasil (save small leaves for garnish)
150mlgrapeseed olive oil
Parmesan Crisps
60gfinely grated parmesan
Garnish
8anchovy fillets in oil
40gpine nuts, toasted
cherry tomatoes, halved
extra virgin olive oil
small fresh basil leaves
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by Pat McGarry, Season 18. Originally published by Network 10 on 18 May 2026.
Original on 10 Play ↗