Abi's Mushroom & Pesto Stuffed Tortellonis




Ingredients

Fresh Pasta:

100g strong flour

1 egg


Mushroom Pesto:

1tbsp butter 175g quartered mushrooms

Half a shallot

50g pine nuts

30ml extra virgin olive oil

1 1/2 cloves of garlic

1/4 tsp lemon juice

1/2 tsp salt

1/4 tsp pepper

50g Parmesan


Basil oil:

200ml mild olive oil

2 cups of tightly packed basil

1/2 tsp salt


Parmesan cream sauce:

1 tablespoon olive oil

500ml double cream

4 tablespoons Parmesan

2 cloves of garlic

1/2 teaspoon nutmeg

2 sprigs of thyme Salt and pepper


Garnish:

Pistachios

Basil leaves

Decorative purple flower


Method

Pasta dough:

Make a well in the middle of the flour, add the egg in the middle Mix briefly with a fork Use hands to form a dough Knead for 10 minutes Roll into a ball, cover in cling film and leave in the fridge until you want to use it.


Mushroom pesto:

Melt the butter in a saucepan, add the mushrooms and shallots and cook for 5-7 minutes Let that cool.


Get a blender and blend together the cool mix, pine nuts, oil, garlic, lemon juice and salt and pepper, then add the Parmesan and mix in.


Basil oil:

Put oil in fridge Blanch the basil for 10 seconds, remove water and then squeeze any excess water out Blend together and add the oil and salt Let it settle for 30 minutes. Strain through cheesecloth lined sieve, pushing through.


Parmesan cream sauce:

Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil Let it boil for 30-40 seconds then turn to low heat


Assembling the pasta and shaping:

Roll out the pasta dough. Place through the pasta machine to make sure it is thin Use a ravioli cutter to cut out the dough. Place 1/2 teaspoon of mushroom pesto in the center. Wet the outsides of the pasta and fold over and join the two corners together. Wrap around your finger and make sure the two sides are joined together. Make sure all pasta parcels are Similar Place into boiling water for 4 minutes or until they float to the top Plating up


Place a reasonable layer of the cream sauce on the bottom of the plate. Organise 8 pasta parcels around the plate in a circle. Add a the basil oil in a circle. Add basil leaves around the pasta. Crumble pistachios around the pasta Finally add a purple flower in the middle as a garnish.

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