BROAD BEAN &
PECORINO TORTELLI
SERVES 6
You will need a pasta machine and
a 9cm round pastry cutter for this recipe.
150g unsalted butter, chopped
2 eschalots, finely chopped
(^1) / 3 cup (50g) plain flour
350ml milk, warmed
500g frozen broad beans, blanched,
refreshed, peeled
21 / 2 cups (200g) finely grated pecorino,
plus extra to serve
2 tbs finely chopped mint leaves,
plus small mint leaves to serve
1 tbs finely chopped sage
Juice of 1 lemon
Extra virgin olive oil, to drizzle
PASTA DOUGH
12 / 3 cups (250g) tipo 00 flour
250g fine semolina, plus extra to dust
5 eggs, lightly beaten
For the dough, place all ingredients and
a pinch of salt flakes in a stand mixer fitted
with the dough hook and knead on slow
speed for 4 minutes or until smooth.
Enclose in plastic wrap and chill for 1 hour.
Remove dough from refrigerator and
bring to room temperature before using.
Meanwhile, to make the filling, place
50g butter and eschalot in a saucepan
over medium-high heat and cook, stirring
occasionally, for 6 minutes or until
softened. Add flour, reduce heat to
low and cook, stirring constantly, for
5 minutes or until golden. Gradually
add milk and whisk until smooth. Cook,
stirring occasionally with a wooden
spoon, for 2 minutes or until thickened.
Stir in two-thirds broad beans, pecorino,
mint and sage, and season with^1 / 2 tsp
each salt flakes and freshly ground black
pepper. Spread filling evenly across
a baking tray and chill for 20 minutes
or until completely cooled.
To make the tortelli, divide dough into
4 equal pieces, then enclose 3 portions
in plastic wrap and set aside. Start on the
thickest setting of your pasta machine.
Run dough through 3 times, folding it
in half each time, or until elastic. Keep
rolling the dough through the settings,
reducing the thickness each time, until
1mm thick. Place pasta on a clean work
surface lightly dusted with semolina.
Using a 9cm round pastry cutter, cut
circles from the pasta. (Leftover pasta
can be used to make fettuccine).
Spoon 1 heaped teaspoon of filling
onto the centre of each pasta circle and
brush around the edges with a little water.
Fold 1 side over filling to make a semicircle
and, using your forefinger and thumb,
pinch the edges to seal, taking care not
to leave air bubbles. With the straight
edge facing you, take the 2 corners and
bend towards you to meet each other.
Pinch firmly to seal. Place on a tray lightly
dusted with semolina and repeat with
remaining dough and filling. (Tortelli can
be stored, covered with a damp clean
tea towel, overnight in the fridge.)
When ready to cook tortelli, bring a
large saucepan of salted water to the boil.
Meanwhile, melt remaining 100g
butter in a large frypan over medium
heat. Cook, swirling the pan occasionally,
for 2-3 minutes or until butter is lightly
browned. Add lemon juice, remaining
broad beans and^1 / 2 tsp salt flakes,
swirling pan to combine. Set aside,
covered, to keep warm.
Gently add tortelli to the boiling
water and cook for 6 minutes or until
just tender. Return butter mixture to
a medium heat. Using a slotted spoon,
remove tortelli and add to butter mixture
along with^1 / 4 cup (60ml) cooking liquid.
Bring to a simmer and stir to coat.
Divide tortelli mixture among serving
bowls. Scatter with extra pecorino, drizzle
with oil and top with extra mint leaves.
Serve immediately.
HAND PICKED.