Impress your friends during the cooler months with a delicious, gourmet dish.


  • 220 gm flour

  • 3 egg yolks

  • 1 tsp olive oil

  • 3 eshallots (finely diced)

  • 100 gm butter

  • 12 asparagus tips

  • 20 gm peas

  • 100 gm shemiji (bottoms trimmed)

  • 100 gm nameko (bottoms trimmed)

  • 1 bun tarragon

  • 200 gm crème fraiche

  • Pea filling

  • 300 gm peas

  • 30 ml butter

  • 600 gm milk

  • 2 eshallot (peeled and thinly sliced)

  • 1 clove garlic (peeled and thinly sliced)

  • 20 gm butter


  • 1.

    Place flour in a bowl, make a well with the flour, add yolks and oil and knead together, when dough is together and smooth, allow to rest for at least 3 hours.

  • 2.

    Place a pot on heat add butter and sweat Eshallots and garlic until soft, add milk and bring to the boil. Once milk is boiling add peas and cook for 2 minutes or until cooked. Strain and place peas into blender with 50ml of pea and blend. Cool immediately.

  • 3.

    Roll pasta with pasta machine to 2mm thick. Using a 10cm cutter cut 20 cities and keep cover with a cloth or cling film so they don't dry. Place a dessert spoon of Puree in the middle of each pasta circle, place a very small amount of water around the edge to dampen pasta to allow it to stick together, then fold in half to seal. Fold the pasta in half again to bring each tip together push together to seal.

  • 4.

    Place a large pot of water on heat and boil, once boiling add tortellini cook for 2 minutes remove and place in iced water. Once completely cold remove and set to the side.

  • 5.

    Place a pan on heat add butter and eshallots and sweat until soft, then add mushrooms cook until just coloured and then add 50 ml water and remaining butter, stir in to make a sauce and then add asparagus, add crème fraiche, tarragon and serve.


Recipe created by Guillaume Brahimi with Tefal’s Heritage collection.

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