Photo: Sorin Gheorghita
Ceps tortellini with roasted nuts and sage butter
16 ingredients
1 hr + 30 min
4
openrecipes
Celebrate ceps with Raymond Blanc's delicious tortellini recipe served with a simple sage butter.
Estimated Nutrition (whole recipe, rough)
861
Calories
23g
Protein
52g
Fat
85g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g/7oz '00' pasta
- 2 free-range eggs
- 2 tbsp olive oil
- 250g/9oz fresh cep mushrooms
- sea salt and freshly ground black pepper
- 1 banana shallot
- 2 garlic
- 3 large fresh sage
- ¼ lemon
- 1 free-range egg
- 10g/½oz pine nuts
- 10 hazelnuts
- 40g/1½oz unsalted butter
- 8 fresh sage
- 50ml/2fl oz water
- ½ lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes