Chicken, Spinach & Ricotta Tortellini with Artichoke & Mushroom

250g flour
3 egg yolks
2 eggs
30ml extra virgin olive oil
Pinch of Salt
2g Saffron

Place saffron in a pot with 50ml of water, bring to boil and cool. Whisk eggs, add saffron water. Place flour & salt into blender and while running slowly pour in eggs mixture. Pulse till incorporated and mixture looks like bread crumbs. Turn out onto a floured bench and knead for 5 to 10 minutes. Wrap tightly in cling film and leave to rest for 30 minutes.


300G Roasted chicken
150g Ricotta
50g Mascarpone
200g spinach
Salt to taste
Blanch & refresh spinach. Using a tea towel remove all moisture, then finely chop. Pick & finely chop roast chicken, fold into ricotta and mascarpone, add spinach and season to taste. Cover and place in fridge till needed.


250g Button mushroom (sliced)
25g Potato (peeled and finely sliced)
½ Onion (finely sliced)
250ml Vegetable Stock
250ml Cream
Heat stock with potato till cooked.

Sweat onion without colour, add sliced mushrooms & cook till all liquid has gone. Add stock and potato, simmer from 5mins, add cream, bring to the boil, take off heat and blend. Pass through conical strainer. Season


250g Globe artichokes
50g shallots
150g Butter
1 sprig of thyme
200ml Vegetable stock

Cut the artichoke into ¼. Melt 100g butter in a pot; sauté shallots, artichokes & thyme on a medium heat till they have caramelized. Add stock and simmer for 5mins. Remove from heat, take out the thyme and blend till smooth in a food processor with the remaining butter. Extra vegetable stock may be needed to achieve a smooth consistency. Season.
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