tagAlt.Cod filled Tortelli Chickpea Cream Cherry Tomato Confit

Tortelli Stuffed with Cod, Served on Chickpea Purée with Slow-Roasted Cherry Tomatoes

Handmade egg pasta envelops a luscious cod filling, crowned with sweet confit cherry tomatoes and a silky chickpea base—an unforgettable seafood pasta experience.
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    • ( Scored 5 on 1 reviews )

Michele:

I loved all the different tastes in just one dish - complex layers are something I seek out when making new dishes, and this met my kind of stringent...

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tagAlt.Cod filled Tortelli Chickpea Cream Cherry Tomato Confit

Tortelli Stuffed with Cod, Served on Chickpea Purée with Slow-Roasted Cherry Tomatoes

Few culinary pairings rival the subtle elegance of salt cod wrapped in handmade pasta, creating a dish that beautifully evokes coastal traditions. The filling delivers a delicate yet complex maritime flavor, wonderfully complemented by the natural sweetness of a slow-roasted cherry tomato confit. Each bite offers a harmonious blend of sea and garden, thanks to the mingling juices of the savory cod and the vibrant roasted tomatoes.

Given the involved preparation, this dish is best enjoyed on a leisurely day—perfect for weekends or special occasions. If you use dried chickpeas, remember to soak them overnight for the creamiest purée; otherwise, high-quality canned chickpeas will suffice, though you should adjust salt levels accordingly as canned beans are often saltier.

For added depth, try incorporating a touch of red chili flakes for heat, or sprinkle in black poppy seeds to enhance the citrus notes from fresh orange and lemon zest. The recipe’s flexibility invites creativity—experiment with aromatics or garnishes to suit your taste. Most importantly, savor both the process and the joy of sharing this exquisite seafood pasta with family or friends.

Wine Pairing Suggestions for Tortelli Stuffed with Cod, Chickpea Purée, and Cherry Tomato Confit

The creamy richness of the cod and chickpea purée finds its perfect partner in a fresh, savory white wine such as Friulano (Tokai Friuli), celebrated for its almondy finish. Alternatively, a classic Tuscan white like Vernaccia di San Gimignano—mineral-driven with a subtle almond note—makes a stunning match. If you prefer reds, opt for a light-bodied, fresh style that won’t overpower the dish—think volcanic or mountain wines like Etna Rosso or Valtellina Nebbiolo for a harmonious pairing.

Ingredients

for 4 servings

Salted Cod Tortelli Filling

  • Cod 400 grams
  • Garlic Cloves 4
  • Rosemary (Branch) as needed
  • Yellow Onion 0.5
  • Parsley (Stem) 1 cup
  • Extra-virgin olive oil as needed

Dried Chickpea Cream base

  • Chickpeas 250 grams (Dried)
  • Garlic Cloves 1
  • Rosemary (Branch) 1

Oven-roasted Cherry Tomato Confit

  • Cherry Tomato 10
  • Salt as needed
  • Sugar (Granulated) as needed
  • Garlic Cloves 2
  • Orange 1
  • Lemon 1
  • Thyme (Stalk) as needed
  • Rosemary (Branch) as needed

Homemade Tortelli Dough

  • Semola flour 400 grams
  • Egg 4

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Preparation

for 4 servings

Step

1

Of 6

Craft the Cod Filling for Tortelli

Set your oven to 200°C (392°F). Rinse the cod and gently pat dry. Arrange the fillets in a deep baking dish, layering them with fresh rosemary sprigs and three peeled garlic cloves. Drizzle generously with extra virgin olive oil. Cover the dish tightly with aluminum foil and bake for 45 minutes. The fish will release a flavorful broth—reserve this for later use.

Once done, let the cod cool enough to handle, then flake it apart with your fingers and set aside.

Finely chop the remaining garlic, onion, and a handful of parsley. In a medium pan over low heat, warm some olive oil, then sauté the vegetables and shredded cod together until their flavors meld. If the mixture seems dry, moisten with a spoonful of the reserved cooking liquid. Adjust seasoning with salt if needed. Off the heat, mash everything together with a fork until well combined and cohesive.

Tip: Choose unsalted cod for best results. If using salted, soak it in water for several hours, changing the water frequently to remove excess salt.

Step

2

Of 6

Make the Fresh Pasta Dough for Tortelli

In a medium bowl, mix semola flour with eggs until a soft, smooth dough forms that holds together when pressed into a ball.

Transfer the dough to a floured surface and knead thoroughly with the heel of your hand. Continue until it becomes elastic and compact. Shape into a ball, wrap in plastic to prevent drying, and let it rest at room temperature for at least 15 minutes. This resting period is essential for the dough’s texture and workability.

Step

3

Of 6

Create the Chickpea Purée Base

Put dried chickpeas in a large bowl and cover them with plenty of water. Allow to soak for at least 12 hours or overnight, then drain thoroughly.

Transfer the chickpeas to a large pot, cover with fresh water, and season with a good pinch of kosher salt. Add a sprig of rosemary, a garlic clove, and a generous drizzle of olive oil. Bring to a boil and simmer until the chickpeas are tender all the way through. Drain, reserving the cooking liquid. Use a powerful blender to purée the chickpeas, adding reserved liquid as needed to achieve a smooth, creamy, and relatively thick consistency.

Step

4

Of 6

Prepare the Slow-Roasted Cherry Tomato Confit

Preheat your oven to 200°C (392°F).

Rinse the cherry tomatoes and dry them gently. Cut each one in half and lay them cut-side up on a rimmed baking tray. Drizzle with olive oil, sprinkle with a little kosher salt and a pinch of sugar. Zest the reserved lemon and orange directly over the tomatoes for a bright aromatic lift. Scatter sprigs of thyme and rosemary on top. Seal the tray tightly with foil and roast for 1 hour, allowing the flavors to intensify and caramelize.

Step

5

Of 6

Shape and Fill the Tortelli by Hand

Remove the rested pasta dough from its wrap and flatten into a rectangle sized for your pasta machine. Begin rolling it out, flouring both the machine and dough generously with semola to prevent sticking. Pass the dough through the rollers, gradually thinning it to your desired thickness.

On a floured work surface, lay out the pasta sheet and use a round cutter to stamp out even circles, minimizing waste. Lightly brush the surface of each round with water. Place a small spoonful of cod filling slightly off-center, then fold the dough over to enclose the filling. Gently seal the edges, pressing out any air. Pinch the ends together to form the classic tortelli shape. Arrange finished tortelli on a semola-dusted tray.

Step

6

Of 6

Cook the Tortelli and Assemble the Dish

Bring a large pot of salted water to a vigorous boil. Add the tortelli and cook for 3–5 minutes, or until they float and are cooked through. Drain well with a slotted spoon.

To serve, spoon a generous layer of warm chickpea purée onto each plate. Arrange the hot tortelli over the purée, finishing with a topping of the roasted cherry tomato confit.

Serve immediately and enjoy while piping hot for the best flavor and texture.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

Michele Wednesday 2nd of September 2020

Tasty and fresh

I loved all the different tastes in just one dish - complex layers are something I seek out when making new dishes, and this met my kind of stringent requirements. The delicate fish filling asked for a lot of rinsing (be sure you don't skimp out on this pre-cooking step otherwise the pasta will be so salty it will be hard to recuperate) but once I had the balance right, it was amazing. Seafood fillings are hard to get just right but not a problem with this combination. The fish is complemented sensationally by this amazing cherry tomato confit which by the way, I want to put on top of everything (I'll start with some Tuscan bread), and the chickpea cream is a perfect match for the seafood filling. Any way you look at it, the flavours are balanced, they all walk hand in hand with each other along this delicious path. Love it!

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