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Lamb Tortellini with Butter Sauce and Yoghurt Dressing

Serves 4
  • Steps
  • Ingredients

Steps

  • For the Durum Semolina Pasta, place flour and salt into a stand mixer fitted with a dough hook attachment. Add eggs and olive oil and turn mixer on to half speed to mix until dough comes together.
  • Lightly flour a clean work surface. Transfer dough onto the floured work surface and knead until smooth, about 2 minutes. Wrap in cling film and rest on the bench for 30 minutes.
  • Meanwhile, for the Phas, place all ingredients into a bowl and mix well until well combined. Set aside in the fridge until needed.
  • For the Yoghurt Dressing, combine all ingredients in a bowl and stir well until combined. Adjust seasoning, to taste, and set aside in the fridge until needed.
  • Once pasta has rested, roll out pasta thinly using a rolling pin into a rectangle. Fold ends of the rectangle into the middle so that they overlap each other then roll out with the rolling pin into a rectangle again. Pass pasta through the pasta machine through the thickest setting then fold ends in again and pass through the pasta machine on the next setting down. Repeat this process until pasta has gone through the thinnest setting and cut to create two long sheets. Sprinkle with a little more durum semolina flour.
  • Use an 8cm ring cutter to cut out 20 discs from the pasta sheet. Spoon 1 tsp of the Phas into each circle. Fold circle in half and press down to seal into a semi circle. Pinch the base ends of the pasta and bring around to meet and create a tortellini shape.
  • Place a medium sized saucepan of salted water over high heat and bring to a gentle boil.
  • Add tortellini and cook in batches until al dente and filling is cooked through, about 12-15 minutes.
  • For the Butter Sauce, place butter into a medium frypan over medium heat and melt until butter begins to foam and just turn brown. Add dashi and sumac and stir to combine, then finish with lemon juice.
  • To plate, spoon some of the Yoghurt Sauce into the bowl. Place 5 tortellini onto the Yoghurt Sauce then drizzle tortellini with some Butter Sauce. Finish with nasturtium leaves.

Notes

Extra Pasta Dough Recipes:

00 Pasta Dough

Ingredients:

550g 00 flour pinch salt 1 tbsp extra virgin olive oil 6 egg yolks plus 4 eggs

Method:

1. Combine all ingredients in a food processor and pulse until mixture comes together as a soft moist crumb.

2. Lightly flour a clean work surface with a little flour and transfer to a clean surface and knead until smooth, about 2 minutes. Wrap in cling film and rest on the bench for 30 minutes.

3. Roll out pasta using the machine from the thickest to the thinnest setting then cut or pass pasta through the machine to achieve desired shape.

Spinach Pasta Dough

Ingredients:

300g 00 flour 200g spinach leaves pinch salt 1 tbsp extra virgin olive oil

Method:

1. Combine flour, spinach and salt in a food processor and blitz to combine. Once dough becomes moist, add 1 tablespoon of olive oil and continue to blitz until dough comes together.

2. Lightly flour a clean work surface. Add dough and knead until smooth, about 2 minutes. Wrap in cling film and rest on the bench for 30 minutes.

3. Roll out pasta using the machine from the thickest to the thinnest setting then cut or pass pasta through the machine to achieve desired shape.

Dough recipe by: Gary Mehigan

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