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.
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