The one ingredient that sets it apart, is the sweet mustard fruits. These come from Italy and can be bought at most delicatessens.
Makes 8 serves of 5 tortellini’s
Ingredients:
Pasta
- 150g 00 flour or plain flour
- 1 Whole egg
- 1 Egg yolk
- Pinch Salt
- 1 tsp EVOO
Mousse
- 150g Uncooked peeled prawns
- 50g Bug meat
- 20g Egg whites
- 30ml Thickened cream
- Pinch Salt
Mustard beurre blanc
- Candied mustard fruit, finely diced
- 500ml White wine
- 500ml Thickened cream
- 2ea Lemons juiced
- 20g Butter
- 1 tsp Dill, chopped
- Salt to taste
Garnish
- Small amount of Chervil and or watercress
Method:
Mousse
- Place all ingredients in a food processor and blitz for 30 to 40 seconds. You want the mousse to be smooth in texture. Place in a piping bag and put into refrigerator till needed
Pasta
- Put flour onto a cold surface and use a fork to form a well in centre. Season the centre of the well with salt and add olive oil.
- Crack eggs into bowl and gently whisk together.
- Add a third of whisked eggs into well.
- Use the fork to gradually incorporate flour into the eggs.
- Once mostly soaked in, add another third, continuing to mix into the flour.
- Create another well in the middle of the flour and egg mixture and add the remaining egg, combining until the dough looks like crumbs.
- Once all the egg is incorporated, flour your hands and begin forming a ball. Continue to flour your hands and knead the ball of dough until firm and elastic.
- Wrap in cling film and rest in the refrigerator for at least 15 minutes.
- Unwrap your pasta dough and place it on a clean, cool, dry working surface.
- Lightly flour everything—your hands, the surface, the board, the pasta dough. This protects the pasta and helps you stretch it very thin.
- Start rolling the dough with a rolling pin. Roll it out enough that it easily can be fed through your pasta machine
- Lightly flour your pasta machine and the back of your hands. Position the machine at one end of your workspace, so that you still have a clear workspace to aerate and stretch the dough.
- Starting with the machine on its highest setting, feed the rolled out pasta dough into the machine. Continue to rolling pasta through machine till you get down to level 1. This is the smallest seating.
- With a 5cm round cutter, cut the pasta into numerous circles and cover with cling film to avoid the pasta drying out.
Tortellini
- Pipe mousse into the middle of the round pasta sheets, only an amount of about 1/3 of the size of the pasta so that you can fold it over into a half moon shape easily.
- Repeat this process until there is no mousse and/or pasta left, fold one end to the other leaving a hole in the centre, as shown in image. Set aside
Beurre Blanc
- Place wine in heavy based pan, on the stove on high heat. Reduce by two thirds.
- Add cream and reduce by a further two thirds, then set aside
To serve:
- Place tortellini in boiling water for 7-8 minutes
- Place diced mustard fruits in a pan on medium heat and lightly caramelise for a minute. Add the white wine cream and reduce till it coats the back of your spoon. Add butter, lemon and dill and stir through. Season to taste with salt.
- Add tortellini to the sauce and place on plate as you desire, garnish with chervil and watercress