Pork and Prosciutto Tortellini with Butter & Sage

Pork and Prosciutto Tortellini with Butter & Sage Serves: 4 Prep time: 1 hour, plus resting Cook time: 10 mins Ingredients 100g prosciutto 80g sliced mortadella 60g grated Parmesan cheese 200g pork mince 1 egg Freshly cracked black pepper, to season Freshly grated nutmeg 125g butter ½ bunch sage leaves Pasta dough 400g ‘00’ flour, plus extra for dusting 4 eggs 20ml extra virgin olive oil Sea salt, to season 3 tbsp fine semolina, for dusting Method Step 1: Make the pasta dough Place the flour on a clean work surface and make a well in the center. Crack the eggs into the center and season with a pinch of salt. Add the olive oil and using a fork, whisk from the middle outside until you reach a clumpy dough, then use a bench scraper to bring it together. Knead for 4-5 minutes, or until the dough is nice and smooth. Cover the dough in plastic wrap or in a ziplock bag. Set aside in the fridge to rest for a minimum 2 hours, ideally up to 24 hours. Step 2: Make the filling Finely chop the prosciutto and mortadella and place in a food processor. Add the parmesan, pork mince, egg, black pepper and some freshly grated nutmeg. Pulse a few times, until just combined into a smooth, homogenous paste, taking care to not overmix. Transfer the filling to a bowl, cover and refrigerate until you are ready to use it. Step 3: Roll out the pasta dough Divide the pasta dough in half and keep one covered while you work with the first. Roll each dough out gently on a large board or clean work surface, dusting lightly with some semolina, to about 1cm thick. Roll the dough through a pasta machine on the biggest setting twice. Do an envelope fold on the sheet and press down to seal with your hands, then return to the pasta machine on the same setting. Roll it through twice more. Turn the pasta machine setting down 1 notch, then pass the dough through twice. Continue to do this through each setting, until you have a long, thin pasta sheet (only use semolina to dust the machine when necessary to avoid sticking). Cut the pasta sheet in half to make 2 long even sheets and place on a lightly floured bench. Repeat with the other portion of dough. Cut the sheets into 50mm x 50mm (2in x 2in) squares. Place a heaped teaspoon of filling in the centre of each square and fold into a tortellini shape, wetting the edges of the dough to seal. Transfer the pieces to a tray sprinkled with semolina. Refrigerate, uncovered, until ready to cook. Step 4: Cook the pasta Bring a large saucepan of salted water to the boil over high heat. Cook the tortellini for 6-7 minutes, until just tender. Melt the butter in a large frying pan over medium-high heat. Cook until it starts to foam and just brown and smells nutty. Add the sage leaves and toss to coat in the butter. Remove the tortellini with a slotted spoon and add straight into the butter. Toss to combine and serve immediately.