Fish and spinach filled fresh made ravioli are simmered in a wonderfully rich white wine and cream sauce served sprinkled with herbs.
First make the pasta and put it in the fridge for 1 hour:
Combine ingredients in a food-processor. Turn the dough onto a floured board and knead it lightly before wrapping it in cling-film and putting it in the fridge for 30 minutes.
To make the tortellini stuffing first marinade the lemon sole with salt, pepper, chopped basil and lemon juice and zest.
Meanwhile cut up the bacon very small and fry for a couple of minutes until just soft then remove it from the pan.
In the same pan melt some butter, put in the spinach and chervil and allow them to wilt. Strain the liquid off and place the mixture in a clean tea towel. Squeeze out all the moisture, finely chop, then mix in the bacon.
Still in the same pan heat some more butter and fry the sole gently until just cooked (approx 1 ½ mins per side ).
Drain the sole on a rack to allow the juices to escape. The add the fish to the spinach mixture, mix and season.
Cut the pasta into 4 pieces. (Cover each piece with a cloth to stop it drying out while working with the others).
Put a piece through the broadest mangle of the pasta machine about 5 times to make sure the texture is smooth, then narrow the aperture until you have made a long broad ribbon. Take a well floured tortellini tray and place a sheet of pasta on top. Put a small piece of pasta dough in a bit of cling film and use it to make indentations in each square.
Brush with egg yolk, put a teaspoon of spinach, sole and bacon mixture in each indentation then add the second sheet of pasta on top. Roll with a rolling pin to secure the tortellini parcels. Tip out of the tray on to another well floured tray and refrigerate until ready to use.
To make the sauce, reduce the white wine to one third then add the stock and reduce again to a third. Add the cream and season well.
Cook the tortellini in boiling water for 3 minutes then drain and sprinkle with fresh herbs.
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