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Ceps Tortellini with Roasted Nuts and Sage Butter

Handmade pasta filled with sautéed ceps and aromatics, served with a nutty sage brown butter and toasted nuts.

VegetarianMain CoursePastaFrenchMushrooms
Estimated Nutrition
Calories
418.4
kcal / serving
1673.4 kcal total
Carbs
42g
per serving
168.1 g total
Fat
22.1g
per serving
88.5 g total
Protein
12.8g
per serving
51.2 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Eggs
free-range
1
piece
Egg
free-range, beaten for egg wash
40
g
Unsalted Butter
Fruits
0.25
piece
Lemon
juice only
0.5
piece
Lemon
juice only
GrainsCereals
200
g
00 Pasta Flour
plus extra for dusting
Liquids
50
ml
Water
NutsSeeds
1
pinch
Sea Salt
1
pinch
Black Pepper
freshly ground
2
clove
Garlic
peeled, finely chopped
3
leaf
Sage
fresh
10
g
Pine Nuts
10
piece
Hazelnuts
8
leaf
Sage
finely chopped
OilsFats
2
tbsp
Olive Oil
Vegetables
250
g
Cep Mushrooms
trimmed, rinsed and finely sliced
1
piece
Banana Shallot
peeled, finely chopped

Method

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