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Mushroom and Goat’s Cheese Tortellini, Pine Nut and Sage Beurre Noisette

Name: Mushroom and Goat’s Cheese Tortellini, Pine Nut and Sage Beurre Noisette
Yield: : 4
Ingredients: 250g ‘00’ pasta flour, plus extra to dust; 4 egg yolks; 1 egg; Pinch of salt; 10ml olive oil; 10ml water, if necessary; 20g butter; 300g button mushrooms, very finely chopped; 50g goat’s cheese, crumbled; 100g butter; Juice of 1 lemon; ¼ bunch sage, leaves picked; 2 tablespoons olive oil; 250g button mushrooms, sliced; 50g rocket leaves; 50g toasted pine nuts; 100g parmesan cheese, thinly shaved

Rhys Badcock

12 Mar 2013

View full method on 10 Play ↗ Open in The Pass

: 4

Serves

Components

Ingredients

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Season

Ingredients

Pasta

250g‘00’ pasta flour, plus extra to dust

4egg yolks

1egg

Pinch of salt

10mlolive oil

10mlwater, if necessary

Mushroom filling

20gbutter

300gbutton mushrooms, very finely chopped

50ggoat’s cheese, crumbled

Beurre Noisette

100gbutter

Juice of 1 lemon

¼ bunchsage, leaves picked

To Serve

2 tablespoonsolive oil

250gbutton mushrooms, sliced

50grocket leaves

50gtoasted pine nuts

100gparmesan cheese, thinly shaved

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsCheeseMushroomFlourLemonNutsSagePine NutsGoats CheeseParmesanVegetarianAdult SupervisionPastaContestant

Recipe by Rhys Badcock. Originally published by Network 10 on 12 Mar 2013.

Original on 10 Play ↗