WILD MUSHROOM TORTELLINI

Pasta dough
1 egg to 100g flour per person

Create a well in a mound of flour on your work surface, pour in your egg and slowly work the flour into the egg until you form a shaggy dough. Knead the dough until it comes together, wrap it in plastic wrap and keep it in

the fridge to rest.

Mushroom duxelles Ingredients

1 onion
4 cloves of garlic

Fresh thyme
500g mixed mushrooms

Sauté your onions, garlic and thyme in a pan until translucent; add in your mushrooms finely chopped and cook down until all the moisture

has simmered off.
Let the mixture cool before using.

1. When rolling out the fresh pasta, you need to roll it as thin as possible, as pasta increases in size when cooking.
2. Once the pasta is rolled into thin sheets, cut out circles using a medium-sized cookie cutter.
3. Add a teaspoon of the mushroom duxelle to the centre of each circle; using your finger to outline the dough with egg yolk as “glue” to hold the pasta together; gently fold the dough over the duxelle to form a half-moon shape.
4. Use the egg yolk again on one of the points of the half-moon and tuck it under the other side, creating a perfect tortellini.
5. In a pot of salted simmering water, cook the tortellini until al dente, about three minutes.