Novikov's tortelli with red pepper passata, potato, mint and pecorino cheese

Luxury London

11 December 2020

Bring home the taste of Novikov on Berkeley Square with this warming winter pasta recipe, in a creamy passata sauce  

11 December 2020 | Luxury London


For the filling:
500 gr mashed potato
250 gr grated pecorino cheese
10 mint leaves finely chopped

For the peppers passata:
5 horn peppers diced
1 garlic finely chopped
Olive oil
Salt and peppers

For the tortelli dough:
320 gr flour 00
80 gr semolina
400 ml pasteurised whole eggs
50 ml olive oil
Pinch salt.


For the pasta dough, in a large bowl mix the entire ingredients well, until you have a uniform mixture. Place the dough in a container wrapped with cling and leave in the fridge for 30 minute before use.

For the filling combine all the ingredients together, adjust the seasoning and place in a piping bag.

For the passata, fry the garlic with olive oil until garlic is golden brown in colour, then add the red pepper and cook until soft.

Place the passata in a blender and make a smooth sauce. In a large pot with boiling salted water add the tortelli and cook for 4 minutes, and when they rise, drain the water.

Serve with peppers passata underneath the tortelli.