Ricotta manti with creamy yoghurt leeks and green chilli butter

PT1H30M

First published in 2022
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This dish is made to specifically pair with Beronia's Rueda wine. Follow Beronia on Facebook and Instagram.

Ingredients

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Imperial

Manti dough

  • 250g of 00 flour
  • 1/2 tsp fine salt
  • 250ml of water, (you may not need it all)
  • semolina, for dusting

Filling

Yoghurt leeks

Green chilli butter

To serve

1

To make the manti dough, combine the flour, salt and 200ml of the water and start to mix with a fork. As clumps form, start to knead the dough to bring it together. Depending on the flour you are using you will need to adjust how much water you use. If the dough is dry, then add a tablespoon of water at a time until a texture of moist breadcrumbs is achieved, then tip the mix out onto a flour-dusted work surface and knead for around 5 minutes to form a ball. Slightly flatten out, cover or wrap in cling film and leave to one side to rest

  • 250g of 00 flour
  • 1/2 tsp fine salt
  • 250ml of water, (you may not need it all)
2

Combine all the ingredients for the filling and season with salt and pepper to taste. Keep refrigerated until needed

3

To make the leeks, melt the butter in a pan over a medium-low heat then add the sliced leeks. Place a lid on the pan and cook for 10 minutes, stirring occasionally to prevent any catching. Once soft, add the sliced garlic and cook for a further 2 minutes

4

Stir in the flour then cook for 1 more minute. Add the white wine, stir well and leave the liquor reduce until there is almost no liquid left. Turn the heat off and leave the mixture to cool for 5 minutes, then stir in the yoghurt and season with salt and pepper to taste. Set aside to gently reheat before serving

5

To make the green chilli butter, place the butter in a saucepan and cook over a medium heat until the colour turns hazelnut brown. Strain through a sieve into a bowl and add the chopped chilli, dried mint and olive oil. Set aside

6

Roll the dough into a rough long rectangular shape and then fold each side in on itself to create layers. Repeat this process twice more (this will help to strengthen the dough). Dust the surface with a little semolina if needed, then roll the dough into a large rectangular shape around 2mm thick (if you have a pasta roller then you can use it for this part)

  • semolina, for dusting
7

Cut squares measuring approx. 6x6cm and place onto a tray lightly dusted with semolina. Cover with a cloth to stop it drying out. Lightly dust another tray with semolina

8

Place around 1 teaspoon of the ricotta filling inside a square of dough and brush the edge lightly with a little water to moisten slightly. Gather one corner to another and pinch to close. Repeat with other corners and pinch to form a neat pyramid. Ensure there is no air left inside the dumpling. Place onto the semolina dusted tray and repeat the process until all the dough has been used up. The dumplings can be stored in the fridge like this for up to 6 hours if you wish to cook them later

9

Bring a large pot of water to the boil and cook up to 8–10 dumplings at a time for 3 minutes. Lift them out of the water using a sieve or slotted spoon and transfer to a large bowl. Drizzle them with olive oil and stir to coat the dumplings – this ensures they don’t stick to one another. Repeat with the next batch until all the manti are cooked. Meanwhile, very gently reheat the leeks (if this is done too quickly, the sauce may split)

10

To serve, place a spoonful of creamy leeks onto each plate, smoothing it into a bed with the back of a spoon. Top with the manti, drizzle over the green chilli butter and scatter over some pine nuts and thyme leaves. Serve with a glass of Beronia Rueda

First published in 2022
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