Chef's Corner: Chef Santosh Magdum's Tortellini Pasta - Lemon Basil Ricotta Recipe
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home.
When days get lazy and you're craving for a comforting hug in a bowl, there's nothing better than a bowl of pasta. And if you're looking for one such pasta recipe, look no further than the Tortellini Pasta - Lemon Basil Ricotta Recipe by Chef Santosh Magdum. As the Head Chef of Que Sera Sera in Mumbai, a European-themed restaurant, he is shaping the face of authentic European culinary experience in the city.
Chef’s Corner is unstumbled’s cozy culinary corner, where notable chefs share heartfelt recipes for you to make at home. In this article, we have Chef Santosh Magdum sharing with us a delicious, heartwarming recipe of Tortellini Pasta - Lemon Basil Ricotta.
About Chef Santosh Magdum, Head Chef At Que Sera Sera
Chef Santosh Magdum is the Head Chef of Que Sera Sera, a European-themed restaurant in Mumbai. As the Head Chef, he is responsible for shaping the menu rooted in authentic European flavors to offer guests a truly elevated dining experience.
He began his culinary journey at ChefAir Flight Kitchen and sharpened his skills under celebrated names, including Chef Irfan Pabaney at The Chocolate Spoon Company and Chef Ranveer Brar at TAG GourmART Kitchen.
Honing his skills in European cuisine and elements of molecular gastronomy, he served as the Sous Chef at 1BHK, gaining a wide breadth of experience across Indian, Goan, Parsi, Italian and European dishes.
This experience of the culinary diversity across Indian and global cuisines reflects in the approach at Que Sera Sera today. Under his vision, the menu embodies Italian and Mediterranean platters that offer authentic, familiar flavors with a fresh and contemporary twist.
He believes that food should be made in a way that feels deeply comforting yet uniquely special to guests. And he leads the kitchen at Que Sera Sera with warmth, thoughtfulness, and a creative touch to each plate.
Tortellini Pasta – Lemon Basil Ricotta Recipe By Chef Santosh Magdum
The Tortellini Pasta – Lemon Basil Ricotta is a delicate handmade tortellini filled with creamy ricotta, infused with fresh basil and lemon zest, served in a rich tomato cream sauce and finished with parmesan and crisp tuile.
Here is the recipe for your reference:
Pasta Dough Ingredients:
400 g: Flour
100 g: Semolina
250 ml: Milk
30 ml: Olive Oil
Method:
- In a mixing bowl, combine flour and semolina.
- Gradually add milk and knead into a smooth, elastic dough. Incorporate olive oil and continue kneading until firm.
- Cover and allow the dough to rest for 20–30 minutes before rolling.
Ricotta Filling Ingredients:
100 g: Ricotta Cheese
150 g: Cream Cheese
100 g: Water Chestnut
5 g: Lemon Zest
3 g: Fresh Basil
3 g: Chives
Salt & Black Pepper to taste
Method:
- In a bowl, combine ricotta and cream cheese until smooth.
- Add finely chopped water chestnut, lemon zest, basil, and chives.
- Season with salt and black pepper.
- Mix well to achieve a creamy, well-balanced filling and keep chilled until use.
Tomato Cream Sauce Ingredients:
150 g: Tomato Sauce
80 g: Finely chopped onion
2 g: garlic
Fresh Herbs (Basil, Oregano, Parsley)
30 g: Cream
40 g: Parmesan Cheese
20 g: Butter
25 ml: Olive Oil
Salt & Pepper to taste
Method:
- Heat olive oil and butter in a pan.
- Add garlic and onion, sauté until soft and aromatic.
- Pour in tomato sauce and add fresh herbs.
- Season with salt and pepper.
- Finish with cream and parmesan, allowing the sauce to become rich and velvety.
Final Assembly
Roll the rested dough into thin sheets and cut into even portions. Place the ricotta filling at the center and shape into tortellini. Cook in boiling salted water until tender. Transfer the cooked tortellini into the prepared sauce and gently toss to coat evenly.
Plating
Arrange the tortellini neatly, finish with freshly grated parmesan, basil leaves, and a crisp tuile for added texture. Serve hot!
This delicious Tortellini Pasta – Lemon Basil Ricotta recipe is perfect as a comforting breakfast or brunch main dish. You can make this on days when you're hosting a cozy, intimate brunch or looking to make a simple, warm, and comforting recipe at home!
Also Read: Chef’s Corner: Dahi Cheese Cigars Recipe By Chef Ajay Anand
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About the author
Mithilesh Chougule
Content Writer
Mithilesh Chougule is the content writer for unstumbled. He has previously worked as a digital media intern at ELLE India, covering fashion and pop culture. He has also briefly worked at Not Your Idea as a Content Writer. Mithilesh holds a Bachelor of Arts Degree in Sociology from K. J. Somaiya College, Mumbai University. Apart from writing about travel and food, Mithilesh has newly begun solo traveling and enjoys cafe hopping, singing, documenting content, and writing on Substack. Trust...
