Pulse flour and eggs in a food processor until the dough balls together.
Knead dough for 3 minutes on a floured surface until smooth and roll to 1cm thickness.
Wrap dough in clingfilm and rest in the fridge for 30 minutes.
Divide dough into two pieces and flatten slightly with a rolling pin.
Pass dough through a pasta machine multiple times until the thinnest setting is reached.
Cut pasta into sheets and store in the fridge between layers of cling film.
Fry sliced ceps in olive oil with salt and pepper for 3 minutes until tender.
Sauté shallots and garlic with mushrooms before adding lemon juice and chilling the mixture.
Place teaspoons of filling on a pasta sheet and brush edges with egg wash.
Fold pasta over the filling and seal tightly to remove air bubbles.
Stamp out half-moon shapes and pinch corners together to form tortellini circles.
Preheat the oven to 170°C.
Roast pine nuts and hazelnuts on a tray for 10 minutes until golden.
Boil tortellini in batches for 3 minutes until al dente.
Brown the butter in a pan and add chopped sage, water, and lemon juice.
Spoon sage butter over the pasta and garnish with roasted nuts.