Prep time 40 mins, plus 30 mins rest time Cooking time 30 mins Serves 8
2 tbsp butter 1 tbsp olive oil 250g mushrooms, finely chopped 2 garlic cloves, crushed ½ tsp nutmeg powder 100g ricotta cheese A handful of thyme
400g cake flour 5 extra-large eggs 1 tsp salt Olive oil, to drizzle Edible micro flowers, to garnish
A splash of olive oil 350g button mushrooms, sliced 2 tbsp butter 250g beef bacon, chopped 2 leeks, thinly sliced 1 tbsp cake flour 375ml milk
For the filling, heat the butter and oil on high and fry the mushrooms until golden and all the moisture evaporates. Add garlic and nutmeg and cook for a minute. Season and cool, then mix in the cheese and thyme. Set aside. To prepare the pasta dough, place the flour in a heap on a clean surface. Make a well in the centre, then add 4 eggs. Gently whisk with a fork, drawing in the flour as you go. Knead on a flour-dusted surface for 5 minutes, until smooth. Wrap in cling film and set aside for 30 minutes to rest. Divide the dough into 4 portions. Flatten one portion slightly and cover the rest. Set the pasta machine on the widest setting and flour the machine and dough well. Knead through the machine 4 times, folding the dough and rolling until a long strip forms. Continue feeding the dough, setting the machine a notch thinner every time until you reach the last setting. Cover and repeat with the remaining dough. Using a cookie-cutter, cut out discs 7cm in diameter. Spoon a teaspoon of the filling slightly off the centre of each disc. Beat the last egg and use it to brush its edges, fold to create a half-moon shape and seal the edges. Bring the two ends together and press to get the tortellino shape. Repeat to make the remaining tortellini. Drizzle with olive oil. For the sauce, heat oil in a pan on medium-high and sauté the mushrooms until golden. Season and set aside. Heat the butter in a pan on medium-high and fry the bacon until crispy. Add leeks and cook for a minute. Sprinkle the flour and add milk gradually while stirring until well combined. Add the mushrooms, bring to the boil and season. Turn off the heat.
Cook the tortellini in batches in boiling salted water for about 8 minutes, until al dente. Stir occasionally to prevent sticking. Drain the water, and drizzle with oil. Serve with the sauce, garnished with edible flowers.