Walnut Tortellini with Parma Ham Sage Sauce

For the filling: Roast the chopped walnuts in a frying pan without fat and cool. Rinse parsley, basil, shake dry and chop finely. Dice bread rolls from the day before.

Mix cream cheese with toasted bread crumbs, walnuts, bread cubes, 2 yolks, basil and parsley and season vigorously with salt and freshly ground pepper. If the filling is still too compact add another egg yolk.

Shape the tortellini: Cook the dough according to the basic pasta dough recipe. Roll out the whole dough to a thickness of about 1 to 2 mm. Then cut out squares or circles of about 5 cm diameter or edge length. Using a teaspoon, place a small heap of filling in the center of each square or circle. Brush the edges with water.

Fold the circles into crescents, the squares into triangles with the corners shifted a little together and press the edges firmly. Next, bend around the tip of the index finger to form rings and press the ends tightly together.

Heat the pasta water.

For the sauce: cut Parma ham and sage leaves into tender strips. For the sauce, lightly brown sage in butter. Add Parma ham, roast lightly. Add whipped cream, season with lemon zest, salt and freshly ground pepper. Remove from heat.

Add tortellini to boiling water. Cook for 3-5 minutes, drain and add to the sauce, briefly reheat.

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