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Lemon and ricotta tortellini with sage beurre noisette

Week 11, session 2

I made this pasta in the food processer and it was so much easier than by hand. I needed to add more egg to get the right consistency but that was so easy to do. It was easy to bring together and all round just easier and quicker. This is definitely how I’ll make it in future.

The filling for these was delicious but very rich. Thankfully, I made only few and they were small as this was plenty.

I will definitely make these or ravioli again and will experiment with different fillings. When I’ve got my confidence up I’ll try the MasterChef special – egg yolk raviolli and join the yolk porn revolution.


  • Filling recipe
    • 200g ricotta
    • Handful grated parmesan
    • Handful grated pecorino
    • Zest of 1 lemon
    • Salt and pepper
  • Beurre noisette
    • Large knob of butter (melt until foaming)
    • Handful sage leaves (add to foaming butter and cook for a couple of minutes)

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