250g Fresh Burrata Cheese (The version we tried used Ricotta, which I imagine would need to be sieved)
4g Edible Gelatine Leaf
50g Double Cream
Salt and Black Pepper to Taste
Knead each kind of pasta until it is smooth and elastic and roll out with the pasta machine. Then Pile up every layer of coloured pasta on top of each other as you prefer
Halve the block of pasta you have created and combine the first half on top of the second to create a block of multicoloured pasta to use. Put the pasta in a sous-vide bag or wrap it in cling film and leave to rest for an hour in the fridge
Drain the burrata from its water and put it in a food processor. Soak the gelatine in cold water and in the meantime heat the double cream. Do not let it boil
Remove the cream from the heat and add the drained gelatine leaves.
Add the cream mixture to the burrata and season with a pinch of salt and some black pepper. Blend everything together for 1 minute. Now put the filling in a pastry bag and let it rest for 30 minutes in the fridge
With a pasta machine roll out the multicoloured pasta so it is extremely thin. Slice the block of coloured pasta vertically to keep the striped pattern. Use a pastry cutter to stamp out small discs.
Pipe a good amount of the burrata mousse in the middle of each disk
Brush the edges around the filling with a little water, then fold the dough in half over the filling making a half moon shape. Be careful to keep the filling inside. Squeeze out any air, press down to seal the edges, then fold them around your little finger.
Bring a pan of salted water to the boil. Cook the tortellini for about a minute or until they float to the top of the pan
Serve with a fresh tomato sauce. Please note, the chef suggests this takes 3 hours preparation - but much of that time is 'resting' time to allow the ingredients to set properly.