Spotted in Top chef, Alexia Duchêne connects culinary projects. After having piloted, for a few months, the restaurant Datsha, she signed the card of the Wanderlust this summer before making a smash burger greedy at Echo. Back with a recipe book, she unveils a preview of her homemade tortellini.

The recipe for mortadella nutmeg and hazelnut tortellini by Alexia Duchêne

For 4 people
-400 g of fresh dough
-30 g of flour for the work surface
-300 g of mortadella
-100 g of ricotta
-60 g of hazelnuts
-30 ml of olive oil
-20 g butter
-60 g of grated Parmesan

Prepare the stuffing
In a blender, mix the mortadella cut into pieces with the ricotta, 1 pinch of salt, a little nutmeg, grated to taste, olive oil and hazelnuts.
Roll out the dough
Flour a work surface. In the dough machine, pass the dough several times from the largest opening to the smallest until you have a dough so thin you can see through.
Fold the tortellini
Cut into squares about 4 cm square and place 1 teaspoonful of stuffing in the center of each square. Using a brush, lightly wet the 2 opposite sides of the square, fold into a triangle and expel the air. Bring the 2 ends of the triangle together and glue them together to form a tortellini.
Cook and serve
Immerse the tortellini for 3 minutes in a large pot of salted boiling water. Drain them, keeping 1 ladle of the cooking water. In a skillet, melt the butter and add the ladle of the pasta cooking water. Place the tortellini on top and let the sauce reduce by coating the pasta for 2 minutes. Serve the tortellini covered with Parmesan.

Cooking advice: Agnolotti, ravioli, tortellini … To know when the stuffed pasta is cooked, nothing could be simpler: they rise to the surface.

The book La Cuisine D'Alexia published by Marabout, 19.90 euros

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