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Mushroom and Goat’s Cheese Tortellini, Pine Nut and Sage Beurre Noisette
Recipe by Rhys Badcock
- Steps
- Ingredients
Steps
- For the pasta, pulse flour, egg yolks, egg and salt in a food processor until mixture resembles breadcrumbs. Add olive oil and pulse until dough starts to come together, adding water if necessary. Transfer mixture to a lightly floured surface and gently knead for 5 minutes to a smooth elastic dough. Wrap in plastic wrap and refrigerate for 30 minutes to rest.
- For the mushroom filling, melt butter in a frying pan over medium heat. Cook mushrooms for 10 minutes or until moisture has evaporated. Transfer mushrooms to a bowl, add goat’s cheese, and mix well to combine. Cover with plastic wrap and refrigerate to cool completely.
- For the beurre noisette, melt butter in a small saucepan over medium-low heat. Cook until golden brown and nutty in fragrance. Remove from heat, stir in lemon juice and add sage leaves. Season well with salt and pepper and set aside in a warm place until needed.
- To finish the pasta, dust your workbench with flour, and cut pasta dough into 2 equal pieces, keep covered. Working with one piece at a time, flatten dough and pass through a pasta machine, starting with the widest setting and working your way through the settings until the dough is thin enough to see your hand through. Using a pastry cutter cut six 10cm rounds from each piece of dough. Place 1 tablespoon of the mushroom mixture into the centre of the rounds. Brush edges with water and fold into a semi-circle, pressing to seal and expel any air bubbles. Bring both edges to the centre and pinch together. Set aside on a lightly floured tray to dry out slightly.
- To serve, bring a large saucepan of salted water to the boil. Cook tortellini for 2-3 minutes or until al dente. Heat oil in a frying pan over medium-high heat. Cook mushrooms until light golden, add rocket to pan and cook until wilted.
- Divide rocket between bowls and top with tortellini. Drizzle over beurre noisette and garnish with pine nuts, mushrooms and parmesan. Serve immediately.
