Burrata, Pistachio and Basil filled Tortelloni

Feeds – 4

Resting time – 30 minutes

Preparation time – 45 minutes

Cooking time – 5 minutes

Pasta –

400g ’00’ flour (plus extra for dusting)

3 free range eggs

1 egg yolk

1/2 tsp salt

1tbsp olive oil

Filling – 

1 ball of burrata

2 tbsp cream cheese

1 small bunch of basil – leaves picked and finely chopped

3 tbsp pistachios – finely chopped or blitzed

generous pinch of sea salt flakes

several turns of freshly ground pepper

4 tbsp of breadcrumbs

Instructions – 

Begin by making your pasta as you will need to place it in the fridge to rest for 30 minutes before rolling it out.

Pour your flour out onto your work surface and make a well in the middle. Crack your eggs and egg yolk into the well, add the salt and using a fork combine the eggs and flour until it all comes together. Once it starts to come together, roll up your sleeves and get your hands involved. You’ll need to knead the dough for around five minutes or until the dough is smooth and springy. When you slice into it you should see air pockets.  Wrap in Clingfilm and place in the fridge for at least 30 minutes before rolling it out.

Once rested divide your dough into four pieces (keep the pieces you are not rolling out wrapped in Clingfilm to avoid them drying out) then using a rolling pin, roll out each piece into a rectangular shape ready to pass through your pasta machine. Be sure to pass it through each setting twice, starting with the largest and working your way down to the second smallest. You can also roll this out with a rolling pin, just ensure you roll out the pasta until it’s almost transparent and gently flour when rolling. 

Lay your long strips of pasta out on a clean lightly floured or lightly fine semolina coated work surface. Then with either a knife or pasta cutter cut into even squares about 3.5cm x 3.5cm using one as a template for the others. 

Next blitz or finely chop and combine all filling ingredients. 

Spoon 1tsp of filling into the centre of each square then using your finger run a little water across two of the edges of pasta so that when you fold it into a triangle the edges stick. Fold into a triangle and ensure there’s no air trapped around the filling, press the edges together firmly and then wrap the bottom of the triangle around your finger and fold once edge over the other…and repeat until you have made all your tortelloni.