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Recipe: Ham and cheese tortellini with baby artichoke and rocket

Executive chef at Stanley House, Steve Williams, shares his recipe for the perfect pasta dish – ham and cheese tortellini with baby artichoke and rocket.

Makes 4

Ingredients

For the pasta paste

  • 500g pasta flour
  • 230g egg yolks
  • 20g olive oil
  • One whole egg
  • 30g water
  • Pinch salt

For the pasta filling

  • 120g brie – chopped into small dice
  • 60g cured ham – chopped into small dice

For the garnish

  • Two tomatoes – peeled, deseeded and chopped into small dice
  • 30g pine nuts – toasted
  • 30g rocket
  • 16 stoned black olives – sliced
  • Eight spring onions – sliced
  • One large clove garlic – chopped
  • One tablespoon chopped chives
  • Eight good quality cooked baby artichokes cut into halves
  • Eight slices cured ham – cut into two inch pieces
  • Good quality extra virgin olive oil
  • Rocket cress to garnish

Method: for the pasta paste

  1. Place all ingredients into a blender and mix until it resembles breadcrumbs
  2. Take out of blender and knead by hand until a smooth paste is formed
  3. Wrap in Clingfilm and reserve in the fridge to rest for at least one hour (this can be made 24 hours in advance)

Method: for the pasta

  1. Using a pasta machine or a rolling pin, roll out the pasta into thin sheets
  2. Cut out large circles using a round pastry cutter and discard the trimmings
  3. Mix together the diced cheese and cured ham and spoon a small quantity of each just off centre of the pasta disc
  4. Brush a little water onto the edge of the pasta and fold over to resemble a half moon shape. Press the edges to seal the filling inside
  5. Next, take the two corners of the pasta ‘half-moon’ and bring them together. Pinch them firmly to seal them together
  6. Do this to all your discs and reserve on a sheet of grease proof paper
  7. In a large pan, bring to a rapid boil some seasoned water with a good measure of olive oil in it which helps prevent the pasta from sticking together. Add the tortellini, bring back to the boil and cook for approximately 3-5 minutes or until the pasta is cooked

Method: for the garnish

  1. In a large sauté pan, fry the artichokes, spring onions and garlic. Add the pine nuts, olives, tomato, rocket, cured ham, and chives and warm through
  2. Drain off the pasta and add to the artichokes. Season to taste and mix together carefully

Note: if you don’t have a food processer or pasta machine there are many types of readymade fresh pasta’s available in the shops that can be used instead

To finish

  1. Spoon into a bowl or plate and dribble with the olive oil
  2. Garnish with the rocket cress
  3. Enjoy!