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Blue Cheese Tortellini with Figs and Rosemary Oil
Recipe by Matthew Hopcraft
- Steps
- Ingredients
Ingredients
Pasta dough
Pasta filling
Rosemary oil
Kaiserflesch and pecan crumb
Caramelised figs
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Steps
- Preheat oven to 180C.
- For the pasta dough, mix flour, salt, eggs and oil in a small food processor until just combined. Knead by hand for 8 - 10 minutes. Cover in plastic and set aside to rest for 30 minutes.
- For the pasta filling, heat oil and gently fry apple until light golden but still firm in texture. Remove from heat, and mix through star anise, blue cheese and walnuts. Season and set aside.
- For the rosemary oil, blend leaves and oil in a small food processor. Strain through a muslin cloth. Set aside.
- For the kaiserflesch and pecan crumb, combine kaiserflesch, pecans, butter and honey in a baking tray and bake for 10 minutes until crisp.
- For the caramelised figs, place slices of figs in a hot pan and caramelise on each side.
- Divide pasta dough in 4 and roll through a pasta machine. Cut each pasta length into 7 x 9cm diameter circles. Place filling (approximately 3 teaspoons) into middle of the each pasta circle. Wet the edges and fold the circle in half, pinching the edges to seal. Pull the edges into a tortellini shape and seal. Repeat process with remaining pasta dough.
- In a large pot of boiling water, cook the tortellini until cooked through, about 5 minutes.
- To assemble, place fig slices on a plate and top with tortellini. Sprinkle with kaiserflesch crumb and drizzle with rosemary oil.
