Tortellini with mushroom sauce

Method

1. TO MAKE PASTA: Sift flour and salt onto a board. Make a well in the centre of the flour.

2. In a jug, whisk together the eggs, oil and 1 tablespoon water. Add the egg mixture gradually to the flour, working in with your hands until the mixture forms a ball. Add a little extra water if necessary. Knead on a lightly floured surface for 5 minutes, or until the dough is smooth and elastic. Place the dough in a lightly oiled bowl. Cover with plastic wrap and allow to stand for 30 minutes.

3. To make Filling: In a bowl, combine the drained spinach, ricotta and Parmesan cheeses and beaten egg. Season to taste with salt and freshly ground black pepper. Set aside.

4. To make Sauce: Heat the oil in a frying pan. Add the garlic and stir over low heat for 30 seconds. Add the mushrooms and cook for 3 minutes. Pour in the cream. Set aside.

5. Roll the dough on a lightly floured surface until about 1 mm (1/16 inch) thick. Using a floured cutter, cut into 5 cm (2 inch) rounds. Spoon about ½ teaspoon of Filling in the centre of each round. Brush a little water around the edge of each round. Fold rounds in half to form a semi-circle. Press edges together firmly. Wrap each semi-circle around your forefinger to form a ring. Press ends of dough together firmly.

6. Cook the tortellini in batches in a large saucepan of rapidly boiling water for about 8 minutes each batch— until just tender. Drain well, then return to the pan. Keep warm.

7. Return Sauce to medium heat. Bring to the boil. Reduce the heat and simmer for 3 minutes. Add the Parmesan cheese and season with salt and freshly ground black pepper; stir well. Add the Sauce to the tortellini and toss until well combined. Divide the tortellini and sauce among individual warmed serving bowls.