Ingredients:
| 300 |
gram |
Basic Pasta Dough, rolled into thin sheets |
| 75 |
gram |
butter |
| 50 |
gram |
shallots, chopped finely |
| 3 |
cloves |
garlic crushed |
| 50 |
gram |
mushrooms, wiped and chopped finely |
| 1/2 |
medium |
celery stick, chopped finely |
| 25 |
gram |
pecorino cheese, (or parmesan) finely grated, plus extar to garnish |
| 1 |
tablespoons |
oil |
| 1 |
teaspoon |
salt and pepper |
|
Preparation:
1. Using a serrated pasta cutter 5cm/2 inch squares from the sheets of fresh pasta. To make 36 tortelloni, you will need 72 squares. Once the pasta is cut, cover the squares with clingfilm to stop them drying out.
2. Heat 25g of the butter in a frying pan. Add the shallots, 1 crushed garlic clove, the mushrooms and celery and cook for 4-5mins
3. Remove the pan from the heat, stir in the cheese and season.
4. Spoon 1/2 teaspoon of the mixture on to the middle of 36 pasta squares. Brush the edges of the squares with water and top with the remaining 36 squares. Press the edges together to seal. Leave to rest for 5 mins.
5. Bring a large saucepan of water to the boilo, add the oil and cook the tortelloni, in batches, for 2-3 mins. The tortelloni will rise to the surface when cooked and the pasta should be tender with a slight "bite". Remove from the pan with a slotted spoon and drain thoroughly.
6. Meanwhile, melt the remaining butter in a pan. Add the remaining garlic and plenty of pepper and cook for 1-2 mins
7. Transfer the tortelloni to serving plates and pour over the garlic butter. Garnish with extra pecorino cheese and serve immediately. |
