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

1 2/ 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.