Ricotta And Olive Tortellini With Rosemary Butter Sauce

• 8 oz fresh ricotta cheese
• 1 oz Pecorino cheese, grated, plus more to serve
• 2 oz pitted black olives, finely chopped
• 1 tsp finely chopped rosemary
• 2 None large eggs
• None None salt and pepper
• 14 oz fresh egg lasagna sheets
• None None Rosemary Butter Sauce
• 11 tbsp butter
• 4 cloves garlic, peeled and crushed
• 16 None small springs rosemary
• 2 oz pine nuts, toasted

1. For the filling, combine ricotta, Pecorino, olives, rosemary and 1 egg in a bowl, and season.
2. Lay 1 sheet of pasta flat. Use a 3 1/2 inch round cutter to cut out 24 circles. Beat remaining egg lightly. Place 1 tsp filling in center of each pasta round and brush edges with a little beaten egg. Fold circle in half, then bring the two edges to meet in center. Pinch to seal. Cover finished tortellini with a damp dish towel while preparing remainder. Bring a large pot of salted water to a boil and cook tortellini 3-4 mins.
3. Meanwhile, for the sauce, melt butter in a saucepan, add garlic and rosemary and heat gently. Remove rosemary and set aside. Allow butter to darken slightly. Remove from heat and remove garlic cloves.
4. To serve, divide tortellini between 4 pasta bowls, drizzle with sauce and garnish with reserved rosemary and pine nuts. Sprinkle with extra grated Pecorino and season with salt and pepper.

ricotta cheese, pecorino cheese, black olives, rosemary, eggs, salt, egg lasagna sheets, butter sauce, butter, garlic, rosemary, nuts

Taken from recipes-plus.com/api/v2.0/recipes/25338 (may not work)