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Colwick Cheese Tortellino

By 5th February 2018Articles, Lifestyle, News

Colwick Cheese Tortellino

  • Pasta
  • Chicken mousse
  • Colwick cheese farce (stuffing)
  • Crown Prince pumpkin veloute
  • Toasted pumpkin seeds for garnish (pan or oven)


  • 1 whole egg
  • 4 egg yolks
  • 250g pasta flour
  • 8g olive oil
  • 8g water
  • 1 packet saffron powder
  1. Take olive oil, water and saffron powder and warm slightly to dissolve the saffron
  2. Blend the egg and yolks together with the saffron mix
  3. Make a well in the flour in a bowl and bring the ingredients together, once together take out of the bowl and knead until smooth
  4. Fully cover with cling film or vacuum pack and leave to rest

Chicken Mousse

  • 1 chicken breast
  • 2 egg yolks
  • 250g – 300g whipping cream (depending on size of breast)
  • Salt /pepper/cayenne pepper
  1. Remove any skin and bone from chicken breast and cut into dice
  2. Add chicken and a good pinch of salt to a food processor and blend for 30 seconds
  3. Add egg yolks and blend for 30 seconds
  4. Leave blending while slowly adding cream to the food processor like a mayonnaise
  5. Once all the cream is in turn off and lightly season with salt/pepper and cayenne pepper
  6. Place in a bowl and leave to cool in the fridge
  7. Do a tester to make sure the mousse is correct, roll a tablespoon of mixture in some cling film and tie the ends, place in simmering water for three minutes, cut the end and slide out sausage tester. It should be firm/soft texture (not hard) and hold itself in shape, add cream to soften if needed, add extra seasoning if needed

Colwick Cheese Farce

  • 110g Colwick cheese
  • 10g chopped chives
  • Seasoning- salt/pepper
  • Chicken mousse
  1. Crumble half the cheese into a bowl
  2. Add the chopped chives, salt and pepper
  3. Add the chicken mousse and fold ingredients together (chicken mousse is the binding factor)
  4. Do a tester to make sure the farce (stuffing) is as you want, roll a tablespoon of mixture in some cling film and tie the ends, place in simmering water for three minutes, cut the end and slide out sausage tester. It should be soft but hold itself in shape, add cheese to soften or mousse to create firmer texture, add extra seasoning if needed
  5. Mix goes into a piping bag and leave in the fridge till needed

To make the tortellino

  1. Cling film your work surface
  2. Using a pasta machine roll out pasta to the thinnest setting
  3. Place on the cling film then cover with cling film, running a cloth over to remove any air bubbles (prevents pasta drying)
  4. Pull back a section of the cling film and cut to produce a square, pipe the Colwick cheese mixture to the size of tortellino required in the middle of the pasta
  5. With a small amount of flour on your fingers fold over the pasta sheets and press the two layers together to produce a small parcel
  6. Use a cutter big enough to leave 5mm edge around the mixture
  7. With lightly-floured fingers, pick up the tortellini, using your fingers to gently press into the middle of the tortellini so as to bend and shape
  8. Bring the two ends together and squeeze so they stick to the same thickness as the rest of the edge
  9. Place on a cling-filmed and floured tray and keep in the fridge until it is ready to cook

Pumpkin veloute

  • 1 small Crown Prince pumpkin
  • 700ml chicken or vegetable stock
  • Pinch/8g mixed spice powder
  • 250g cream
  • 250g butter
  • Seasonings – salt/pepper and lemon juice to taste
  • Splash of olive oil
  1. Cut pumpkin in half and place on a baking tray, drizzle some olive oil and lightly season with salt and pepper and cook for around 40 minutes on 1800C until soft
  2. Warm the chicken or vegetable stock
  3. Remove the flesh from the pumpkin and add to a blender, cover with stock and cream and blend until smooth (velvety texture)
  4. Add mixed spice, lemon juice, salt and pepper to taste
  5. Pass through a fine sieve

To serve

  • Simmering pan of water
  • Tortellino in to simmering water until the pasta is cooked, depending on size , for four to six minutes
  • Heat veloute
  • Put veloute into a bowl
  • Add tortellino into the middle
  • Add pumpkin seeds and add herb garnish if you wish

Recipe kindly supplied by Hambleton Hall.

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