Stuffed pasta with field mushrooms with herb salsa

Method

1. To make the pasta, place the all the ingredients apart from the flour into a bowl and mix with a fork. Place the flour in a pile on the worktop or board and make a well in the centre. Add the liquid little by little with one hand, mixing with the other. You should end up with smooth dough. Knead until smooth, and then form into a ball and wrap in cling film. Refrigerate for about 30 minutes.

2. To make the filling, heat the olive oil in a frying pan and add the mushrooms. Cook until most of the liquid has evaporated and add the onion. Cook for a further one to two minutes. Stir in the chopped parsely, season to taste and leave to cool.

3. To make the herb salsa, mix the parsley, coriander and capers together in a bowl and add the garlic, mustard, lemon juice and oil. Season with salt and freshly ground black pepper.

4. Roll out the pasta dough with a rolling pin or using a pasta machine and using a large pastry cutter, cut it into circles.

5. Place a teaspoon of filling in the centre of each circle and brush with a little egg wash. Fold in half as you would if making a pasty and wrap around your index finger, pinching the two ends together to make tortelloni.

6. To cook the pasta, bring a large pan of slightly salted water to the boil and add the pasta. Reduce the heat to a slow simmer and cook for about five minutes until al dente. Remove the pasta from the water and drain, place in a bowl and spoon over with the salsa. Serve immediately with freshly ground Pecorino Romano.