Raymond Blanc ceps mushroom tortellini with roasted nuts and sage butter on Spring Kitchen with Tom Kerridge

Raymond Blanc serves up ceps mushroom tortellini with roasted nuts and sage butter on Spring Kitchen with Tom Kerridge.

The ingredients for the pasta are: 200g 00′ pasta flour, plus extra for dusting and 2 free-range eggs.

For the filling: 2 tbsp olive oil, 250g fresh cep mushrooms, sea salt and freshly ground black pepper, 1 banana shallot, peeled, 2 garlic cloves, peeled, 3 large fresh sage leaves, ¼ lemon, juice only and 1 free-range egg.

For the roasted nuts and sage butter: 10g pine nuts, 10 hazelnuts, 40g unsalted butter, 8 fresh sage leaves, 50ml water and ½ lemon, juice only.