Lamb and tahini tortellini with pine nuts, chilli & rosemary

Step 1

Heat a small non-stick frying pan over medium heat. Add the pine nuts and cook, stirring, for 2 minutes or until toasted (see microwave tip). Transfer to a small bowl. Add the rosemary and chilli, and stir until well combined. Set aside until required.

Step 2

Combine the lamb mince, tahini, green shallot and garlic in a large glass or ceramic bowl. Season with sea salt flakes. Cover with plastic wrap and place in the fridge for 30 minutes to develop the flavours.

Step 3

Place 12 wonton wrappers on a clean work surface. Place 2 teaspoonsful of lamb mixture in the centre of each wrapper. Brush the edges lightly with cold water. Fold wrappers in half diagonally to enclose filling and form a triangle. Pull the top and bottom corners up to meet each other so 1 corner overlaps the other slightly. Press the ends together to seal. Place on a plate. Repeat, in two more batches, with the remaining lamb mixture and wonton wrappers.

Step 4

Bring a large saucepan of salted water to the boil over high heat. Add one-third of the tortellini and cook for 3 minutes or until tortellini rise to the surface and are cooked through. Use a slotted spoon to transfer tortellini to a plate. Repeat, in 2 more batches, with the remaining tortellini, bringing water to the boil between batches.

Step 5

Meanwhile, melt the butter and oil in a large frying pan over medium-high heat until foaming. Add one-third of the cooked tortellini and cook, gently tossing occasionally, for 2 minutes or until golden. Divide tortellini among shallow serving bowls. Repeat, in 2 more batches, with the remaining tortellini, reheating butter mixture between batches.

Step 6

Sprinkle tortellini with the pine nut mixture and season with sea salt flakes. Serve immediately.