Ricotta And Olive Tortellini With Rosemary Butter Sauce - cooking recipe

Ingredients

8 oz fresh ricotta cheese
1 oz Pecorino cheese, grated, plus more to serve
2 oz pitted black olives, finely chopped
1 tsp finely chopped rosemary
2 None large eggs
None None salt and pepper
14 oz fresh egg lasagna sheets
None None Rosemary Butter Sauce
11 tbsp butter
4 cloves garlic, peeled and crushed
16 None small springs rosemary
2 oz pine nuts, toasted

Preparation

For the filling, combine ricotta, Pecorino, olives, rosemary and 1 egg in a bowl, and season.
Lay 1 sheet of pasta flat. Use a 3 1/2 inch round cutter to cut out 24 circles. Beat remaining egg lightly. Place 1 tsp filling in center of each pasta round and brush edges with a little beaten egg. Fold circle in half, then bring the two edges to meet in center. Pinch to seal. Cover finished tortellini with a damp dish towel while preparing remainder. Bring a large pot of salted water to a boil and cook tortellini 3-4 mins.
Meanwhile, for the sauce, melt butter in a saucepan, add garlic and rosemary and heat gently. Remove rosemary and set aside. Allow butter to darken slightly. Remove from heat and remove garlic cloves.
To serve, divide tortellini between 4 pasta bowls, drizzle with sauce and garnish with reserved rosemary and pine nuts. Sprinkle with extra grated Pecorino and season with salt and pepper.