Gorgonzola Tortellini with Apple and Sage Butter

gorgonzola tortellini
with apple & sage butter
Serves 6

2 cups (300g) 00 flour*
3 eggs
150g gorgonzola doice*, crumbled
3/4 cup (150g) ricotta
50g mascarpone cheese
Shaved parmesan, to serve
Apple & sage butter
100g unsalted butter
3 sage leaves, roughly chopped
1/2 red apple, core removed, finely diced
50ml chicken stock

Put the flour in a large bowl and make a
well in the centre. Crack the eggs into it.
Using a fork, beat the eggs until smooth.
Mix the eggs together with as much flour
as possible so its not too sticky. Flour each
hand and begin to knead for 1O minutes
with the palm of your hand until its a
nice piece of silky, elastic dough. Cover
with plastic wrap and allow to rest at
room temperature for 30 minutes.

Meanwhile, for the filling, place
gorgonzola, ricotta and mascarpone in
a bowl. Season and mix well with a fork.
Divide the dough in half. Cover one half
with plastic wrap and place in the fridge.

Push the other piece of dough out with
your hand. Run it through your pasta
machine on the thickest setting a few
times, folding it in half each time, until you
have a nice, elastic, silky dough. Keep
rolling the pasta through the settings,
reducing the thickness each time, until
the second-finest setting. If the pasta gets
too long to work with, cut it in half.
Cut 18 circles into the pasta using an
8cm pastry cutter. Place a teaspoon of
filling in the centre and brush edges with
water. Fold the circle in half, moulding
together and pushing out any air bubbles.
Bring ends together and press firmly to
seal. Roll out the remaining dough and
repeat with the remaining filling.

Cook the tortellini in boiling salted
water, in batches, for 2-3 minutes.
Remove with a slotted spoon. Drain well.
For the butter, melt butter in a large
frypan over medium-low heat. Add sage and

apple and cook for 2-3 minutes, then stir in

the stock. Place tortellini in pan, in batches,

and heat through for 1 minute. 

Place tortellini on plates, spoon butter over,

and serve at once with parmesan. 

*OO is a superfine flour from Italian and gourmet

food shops. Substitute plain flour. 

Gorgonzola dolce is a creamy Italian blue cheese

from delis.