Tortellini with Italian Cheeses, Lemon, Garlic Mustard with Sage Butter
Updated: Jun 17
I was recently asked on my Facebook page to write a vegetarian recipe.. A little difficult for a fisherman in the middle of a spring run of fishing. However, it did get me thinking.. There is a great pasta recipe that I know and it is definitely time to unleash it. Ok, it’s a little tricky, you have to know how to make pasta and the delicate Tortellini but they are skills that if you don’t know now, you should learn! The recipes and the ‘show off value’ that comes with being able to make your own pasta is unrivalled, so try this fantastic Garlic Mustard recipe today!
Tortellini with Italian Cheeses, Lemon and Garlic Mustard served with a Sage Butter
Tub of Ricotta Cheese
1 Handful of Pecorino Cheese
1 Handful of Parmesan Cheese
2 x Lemons
Maldon Salt and Black Pepper
¼ pack of Butter
2 Handfuls of Garlic Mustard or Jack by the Hedge Leaves
Pasta (see my Pasta Recipe)
From the garden:
Small Cup of Sage Leaves
In a bowl add the 3 cheeses and mix with a fork. Chop the Garlic Mustard Leaves into shreds and zest the Lemons, add the Lemon Zest and shredded Garlic Mustard to the cheeses, season well and combine.
(Note: This recipe works with Wild Garlic as well, simply replace the same amount of Garlic Mustard with Wild Garlic leaves.)
Visit our shop and complete the wild look with our fantastic range of Wild Homeware.
Now you need to make your Tortellini: Cut your Pasta into large squares, about 10cm by 10cm, place a teaspoon of the mix n the middle of the square and brush the edges with water. Fold one corner to meet the other corner on the opposite side of the pasta to make a triangle. Make sure the pasta is sealed and no air is trapped in the triangle. Now with the flat edge toward you roll the pasta towards the pointed end, a half turn will do it. Now bring in the two corners into the centre of the pasta and pinch them together (sometimes a little water will help seal the corners). The tortellini is now ready to be cooked or alternatively you can store them in the fridge – make sure the plate / tray that you put them on is heavily floured or (as they have done to me) the Tortellini will stick to the plate and rip when you try to pull them off.
To cook the pasta place in salted boiling water for 3 – 4 minutes. Then drain.
In a frying pan place the cubed butter and melt, heating until the butter begins to froth. When the butter hits this point throw in your Sage leaves and cook until crispy. At this point put your drained Tortellini into the frying pan to join the butter and crispy Sage leaves, toss a couple of times and add a real good squeeze of lemon juice. Serve immediately with a good grating of more Parmesan Cheese and Garnish with the flowers if available.
Rich yet delicate, mildly garlic’y flavoursome Tortellini in an infused citrus’y herb butter.. You can replace the Garlic Mustard with Nettles if you would like, but irony rich wild greens are essential!
Also try my Garlic Mustard Chicken Kiev recipe.