Tortellini with Cottage Cheese and Pesto, Butter Sauce and Anchovies Sautéed in Herb Butter

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

A warm seafood appetizer that will take you to new heights.

Make pasta dough from flour, eggs, and salt, wrap it in plastic wrap, and let it rest for a while.
Bring milk and sweet cream to a boil in a pot. Remove from heat, add vinegar, and mix. Let it sit for 5 minutes, then strain the mixture through a fine sieve. What remains in the sieve is homemade cottage cheese, which we will use for the filling.
In a blender, grind pine nuts, basil leaves, a little olive oil, salt, and freshly ground pepper into a smooth paste. Mix the pesto with the homemade cottage cheese.
Prepare a broth base from beef fat, anchovies, garlic, shallots, white wine, and water.
Roll out the pasta dough thinly and cut out circles. Place a small amount of the cottage cheese and pesto filling in the center of each circle. Shape them into ravioli and cook them in the broth base.
Peel and finely chop a shallot, then sauté it in butter. Add raisins and deglaze with wine. Simmer, then add the broth base and reduce. Strain the sauce and slowly incorporate cold butter cut into pieces to create an emulsion.
Clean the anchovies and make fillets, then quickly sauté them in butter to which herbs have been added (basil, garlic, marjoram, rosemary, etc.).
Arrange all the components beautifully on plates and serve while still warm.