Fresh tortellini with a smoked haddock, mascarpone and chive filling served with a crisp sage and butter sauce, lemon and a pinch of cayenne pepper.
Peel the garlic and crush to a puree with a pinch of salt. Finely chop the chives. Break the smoked haddock into pieces and place in a food processor and blend until smooth. Fold in the garlic and the chopped chives.
Take one pasta sheet and place 4 large teaspoons of the filling along the middle, making sure the mounds of filling are evenly spaced. Lightly brush the pasta around the filling with egg yolk. Fold the top edge of the sheet over the filling to meet the bottom edge of the sheet, then press around the filling with your fingers to seal (make sure there are no air bubbles in the pasta). Repeat with the remaining sheets of pasta and the filling.
Cut out the tortellini, using a medium cutter to stamp out a half moon shape. Press the middle down lightly, then bring the bottom corners of the half-moon together to form a circle. Pinch the ends together to seal. Place the prepared tortellini onto a lightly floured plate until ready to cook
Cook the tortellini, in batches, in a pan of salted boiling water for 2-3 minutes.
Pick the sage leaves from their stalks. Zest and juice the lemon.
Bring a pan of salted water to the boil and cook the ravioli for 3 minutes. While the tortellini is cooking, melt the butter in a pan and cook until bubbling. Add the sage leaves and allow to crispen. Drain the pasta and then mix with the foaming butter, sage, cayenne pepper and the zest and juice of the lemon. Season to taste and serve immediately.
«Dont use any oil in the cooking water as it will stop your sauce from coating the tortellini afterwards.»