Tortelli with Parmesan, lavender, nutmeg and almond
- Starter
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
Tortelli, or tortello is a type of filled pasta similar to ravioli, traditionally served in a buttery sauce. Aurora Mazzucchelli puts an unexpected twist on this dish with the addition of lavender to the filling. Garnished with edible flowers, this elegant pasta starter recipe can also be scaled up to make a delicious light lunch.
Ingredients
Filling
- 60g of milk
- 100g of cream
- 2g of lavender
- 300g of Parmesan , grated
Pasta
Sauce
- 100g of butter
- 20g of 00 flour
- 200ml of beef stock
- salt
- nutmeg, freshly grated
Garnish
- 50g of flaked almonds , toasted and crushed
- nutmeg, freshly grated
- borage flowers, to garnish
Equipment
- Pasta machine
- Food processor or blender
- Piping bag and nozzle
Method
1
Begin by preparing the filling for the tortelli. Bring the milk and cream to 70°C in a small saucepan, then remove the pan from the heat and add the lavender. Leave to infuse for 2 hours
- 60g of milk
- 100g of cream
- 2g of lavender
3
Pass the infused filling through a sieve and return it to the stove. Gently reheat the filling mixture until warm, then remove from the heat and stir through the Parmesan. Transfer to a piping bag and set aside, ready to fill the tortelli
- 300g of Parmesan , grated
4
Using a pasta machine, roll out the pasta dough on the lowest setting to make 2 thin sheets. Pipe neatly spaced balls of filling on one sheet of pasta and lie the other sheet on top, sealing with a little water. Cut into individual squares with the filling in the centre of each, then fold the corners up to make a classic tortelli shape
5
For the butter sauce, make a roux with 20g of the butter and the flour. Heat the stock and add it to the roux, cooking for a few minutes until smooth and combined
- 20g of butter
- 20g of 00 flour
- 200ml of beef stock
6
Pour half of the roux sauce into a blender along with 40g of the butter and blitz to combine. Add the remaining butter and sauce and blend again until a thick, emulsified cream is formed. Season to taste with salt and nutmeg and set aside, keeping warm until ready to serve
- 80g of butter
- salt
- nutmeg, freshly grated
7
Bring a pan of salted water to the boil and add the tortelli, cooking for 2 minutes. Drain the pasta and toss it through the warm butter sauce. Divide the tortelli between 4 bowls and finish the dish with crushed almonds, grated nutmeg and borage flowers
- 50g of flaked almonds , toasted and crushed
- nutmeg, freshly grated
- borage flowers, to garnish
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Tortelli with Parmesan, lavender, nutmeg and almond
