Tortelli with Parmesan, lavender, nutmeg and almonds

Tortelli is a type of stuffed pasta similar to dumplings, which is traditionally served in a creamy sauce. Aurora Mazuchelli adds lavender to the filling, thus giving the dish an unexpected taste. Decorated with edible flowers, this elegant pasta snack recipe can also be served as a delicious light lunch.

Method of preparation

Start by preparing the filling for tortelli. Bring milk and cream to 70 ° C in a small saucepan, then remove the pan from the heat and add lavender. Leave to infuse for 2 hours
60g milk
100 g cream
2G lavender
At the same time, prepare the pasta. Mix the ingredients in a bowl and knead gently until smooth. Cover with cling film to allow the dough to rest for 30 minutes
200 g flour from semolina
100 g flour
2 eggs
2 egg yolks
Pass the cooked filling through a sieve and return it to the stove. Gently heat the filling until it is warm, then remove from heat and mix with Parmesan. Put the mixture in a pastry bag and set aside until you are ready to fill the tortelli
300g of grated Parmesan
Using a paste machine, roll out the dough at the lowest speed to make 2 thin sheets. Gently squeeze the filling ball on the center of one of the sheets of paste and put another sheet on top, seal the edges, moistened with a small amount of water. Cut into separate squares with the filling in the center of each of them, and then fold the corners to give tortelli their classic shape
For the creamy sauce, cook the Roux sauce 20 g of butter and flour. Heat the broth and add it to the sauce, cook for a few minutes until smooth

20 g butter
20 g flour
200 ml beef broth
Pour half the Roux sauce into a blender with 40g butter, and whisk until thoroughly mixed. Add the remaining oil and sauce and stir again until a thick cream is formed. Season to taste with salt and nutmeg and set aside, keeping warm until ready to serve
80g butter
salt
freshly grated nutmeg
Bring a saucepan of salted water to a boil and add tortelli, cook for 2 minutes. Drain the paste and add the warm cream sauce. Divide the tortelli between 4 plates and finish serving the dish with crushed almonds, grated nutmeg and borage flowers
50g almonds, chopped and roasted
freshly grated nutmeg
borage flowers, for decoration