Ricotta and tagliatelle timballo

 

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pastry

  • 200g/7oz plain flour, plus extra for dusting
  • 100g/3½oz salted butter
  • 2 free-range eggs, beaten

For the timballo

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 6 anchovy fillets, chopped
  • 4 tbsp salted capers
  • 500g/1lb 2oz plum tomatoes, chopped and seeds removed
  • 300g/10½oz ricotta, drained
  • 50g/1¾oz pecorino, grated
  • 50g/1¾oz Parmesan, grated
  • 400g/14oz partially cooked tagliatelle (cooked for half the cooking time)
  • 300g/10½oz mozzarella, torn
  • 1 bunch basil, leaves picked

For the rocket salad

  • 60g/2¼oz rocket
  • 1 banana shallot, chopped
  • 50g/1¾oz salted capers