Scallop & Lemon Myrtle Tortellini

Posted April 3, 2013 by Hannah
Scallop & Lemon Myrtle Tortellini with a quick Napoletana sauce

Posted in : Cuisines :
  • Prep Time :
    60 min
  • Cook Time :
    15 min
  • Ready Time :
    1 hour, 15 min





    • 400g "00" Pasta flour
    • 3 Eggs
    • 1 Egg Yolk
    • 20ml Olive oil
    • 5g Ground Lemon Myrtle
    • 1 Egg white

    Scallop filling

    • 300g Scallops
    • 3 Egg whites
    • 100ml Cream
    • 2 Dill sprigs
    • Salt & Pepper to taste

    Napoletana Sauce

    • 2 Shallots (sliced)
    • 2-3 Fresh chili
    • 1/2 bunch Basil
    • 2 punnets Cherry Tomatoes
    • 50ml Olive oil
    • 15g Sugar
    • 15ml Vinegar
    • 15ml Red Wine


    In a food processor, process flour and lemon myrtle then add eggs one at a time slowly. Finish with egg yolk and olive oil. Process until ingredients are crumbly but evenly mixed.

    Turn crumbs out onto a lightly floured surface. Knead vigorously until dough comes together and is smooth for a minimum of 5 minutes. Roll into a ball and let rest for 30 minutes. Cut Dough into 4 portions and roll through a pasta press on number 1 setting at least 7 times to “lacquer” your dough. Continue rolling dough one stage at a time up to number 6. Lay over a lightly floured bench for cutting rounds. Cut your preferred size rounds and pipe your scallop filling mixture (below) into the centre leaving 1cm around the edge of your pasta for folding.
    Brush your pasta edge with egg white, fold and press to create a half moon shape. Brush one corner of your edge and bring the other corner together and press. Cook in boiling salted water for 5 – 8 minutes depending on size.

    For your Scallop filling, place drained scallops and dill into a food processor and blend. Add egg white 1 at a time and continue blending for 30 seconds. Slowly add cream to finish. Season to taste. To test your mix poach a small amount of your mix in your pasta water.

    For your quick Napoletana suace, sauté your shallots and chopped chili in olive oil. Add sugar and caramelize. Deglaze pan with red wine and vinegar. Add halved tomatoes and reduce liquid by half. To serve add tortellini and toss through, garnish with torn basil leaves.

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