This decadent seasonal pasta can go from Colorado’s The Home Ranch to the home kitchen.

Whether visiting for a summer spell for horseback riding, fly-fishing, and hiking or a winter holiday of cross-country skiing, snowshoeing, and snow tubing, The Home Ranch will make sure your every culinary comfort is met.

The food is one of The Home Ranch’s draws, founded on a farm-to-fork sensibility executed with organic ingredients, including the resort’s Sand Mountain Cattle beef and other meats, cultivated on the property. And let’s not forget the greenhouse and gardens, which are available for touring.

The gourmet delights, what the rancher owners and executive chef Jonathon Gillespie call haute mountain cuisine, are enjoyed year-round, but summer is especially attractive with the alfresco options of dining at the Farm Kitchen and the Campfire Cookout, where a rotating, seasonal batch of menus might list spinach and chestnut purée, chile-rubbed striped bass, raspberry mousse, flan with macerated local peaches, homemade bagels with house-smoked salmon and cream cheese, ratatouille goat cheese-stuffed garden zucchini blossoms, and so much more.

The chefs at The Home Ranch have shared some of their house-made fine eating with our readers below.

Fava & English Pea Tortellini With Summer Truffle Sauce

Thomas’s Pasta Dough

10½ ounces 00 flour
5¼ ounces Semolina flour
2½ ounces whole eggs
7 ounces egg yolks
3 tablespoons water
2 tablespoons olive oil

In large bowl combine flours, mix well. Combine all wet ingredients, form a well in center of dry ingredients, and pour in wet. Mix until dough ball forms, empty onto clean work surface. Knead dough minimum 5 minutes. Dough should be malleable but firm. When you press your finger into dough it should spring back. Wrap and set aside at least 30 minutes.

Filling

8 ounces shelled English peas, blanched 5 minutes (shocked and drained)
8 ounces shelled fava beans, blanched 5 minutes, and removed from inner “pod”
1 cup mascarpone
1 cup ricotta, drained
1 cup butter, room temperature
Kosher salt and fresh ground black pepper, to taste

Combine all ingredients in food processor, blend until coarse smooth. Season to taste with salt and pepper. Chill at least 30 minutes.

For the tortellini: Cut dough in half, re-wrap one-half. Using a pasta roller run the pasta down to the machine’s second thinnest setting. Use a 4-inch cutter to cut out a circle. Place about 1 – 2 tablespoons filling in center, lightly moisten edges and fold in half. Pinch gently to seal. You should have a half moon. Take the pocket and rest the center of the straight edge on the side of your thumb and pull the tips towards the center. Edges will curl up giving you the tortellini shape. Pinch edges together to seal. Bring a pot of salted water to boil, cook tortellini 4 ­– 5 minutes. Taste to be sure that dough is not too thick and filling is seasoned properly. Repeat process but this time cut out as many discs as you can, remove excess dough. Fill all discs and then form tortellini. Place on tray that has been dusted with semolina. Wrap lightly and place in cooler.

Drop 3 tortellini per appetizer order into salted boiling water, remove with slotted spoon to a bowl. While torts are cooking, finish sauce (see below). Toss a small amount of sauce over tortellini in the bowl. Plate as desired. Drizzle about an ounce of sauce over. We add a few freshly cooked peas and fava, edible flowers (e.g., chive blossom, chervil flowers, bachelor button, among others) if you are feeling frisky serve with salmon, scallops, or plain.

Sauce

⅔ cup rice wine vinegar
cup dry white wine
2 tablespoons lemon juice
1 tablespoon cream
6 ounces butter
3 tablespoons black truffle peelings, chopped
1 tablespoon white truffle oil
1 tablespoon chive, sliced as thin as possible

Combine vinegar, wine, and lemon in non reactive pot, bring to boil, reduce to simmer until reduced to 2 ounces. Add cream and set aside until service. While pasta is cooking, reheat sauce base and whisk in butter slowly until silky sauce is formed. Add truffle, oil, and chive. Adjust with salt and white pepper as needed.  Keep warm but not hot

For more information on The Home Ranch, visit their website. Image courtesy The Home Ranch.


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