Name: Ricotta and olive tortellini with rosemary butter
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4
Ingredients: 200 gram fresh ricotta cheese; 1/3 cup (30g) grated pecorino; 1/4 cup (45g) pitted black olives, finely chopped; 1 teaspoon finely chopped rosemary; 2 eggs; salt and pepper; 350 gram fresh egg lasagne sheets; Sauce; 150 gram butter; 4 clove garlic, peeled and bruised; 16 small springs rosemary; 1/3 cup (50g) pine nuts, toasted; freshly grated pecorino, to serve

Ingredients

200 gram fresh ricotta cheese

1/3 cup (30g) grated pecorino

1/4 cup (45g) pitted black olives, finely chopped

1 teaspoon finely chopped rosemary

2 eggs

salt and pepper

350 gram fresh egg lasagne sheets

Sauce

150 gram butter

4 clove garlic, peeled and bruised

16 small springs rosemary

1/3 cup (50g) pine nuts, toasted

freshly grated pecorino, to serve

Method

1.To make the filling, place the ricotta, pecorino, oilves, rosemary and one egg into a bowl. Mix to combine. Season with salt and pepper.

2.Lay a sheet of pasta flat, and using a 9cm round cutter, cut out 24 circles.

3.Place a teaspoon of filling into the centre of each pasta round and brush the edges with a little beaten egg. Fold the circle in half to form a half moon, then bring the two edges around to meet in the centre. Pinch to seal.

4.Place the finished tortellini on a tray and cover with a dump tea towel while you prepare the rest.

5.Bring a large pot of salted water to the boil and cook the tortillini for three to 4 minutes.

6.While the tortellini are cooking, melt the butter in a saucepan, add the garlic and rosemary and infuse into the butter as it starts to foam. Remove the rosemary and infuse into the butter until it just starts to darken and smell nutty. Remove the garlic cloves before serving.

7.To serve, divide the tortellini between four pasta bowls, spoon over the butter sauce and garnish with crisp rosemary and pine nuts. Sprinkle with the grarted pecorino and season with salt and pepper.

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Ingredients

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