Prepare Pasta Dough

• Mix flour and salt, make a well, and add eggs.

• Mix and knead for 8–10 mins until smooth.

• Wrap in cling film; rest for 30 minutes.
   

Make Cheese Filling

• Combine ricotta, mascarpone, cheddar, and seasonings.

• Mix well into a smooth paste.

• Transfer to a piping bag or refrigerate until needed.
   

Roll & Shape Tortellini

• Roll pasta dough into thin sheets (setting 6 on pasta roller).

• Cut 6–7cm rounds.

• Pipe a small dot of filling in the centre.

• Fold into a half-moon, press edges, then shape into tortellini.

• Lightly dust with semolina until ready to cook.

​

Make Parmesan Emulsion

• Gently heat cream + milk in a pan.

• Stir in grated parmesan over low heat.

• Whisk until smooth. Add butter to finish.

• Optionally blend in egg yolk for creaminess.

• Strain for a silky finish. Keep warm.

​

Cook Tortellini

• Boil in salted water for 2-3 minutes until tender.

• Drain gently. Toss lightly in butter or olive oil.

​

Toast & Crush Macadamia

• Toast in a dry pan or oven until golden.

• Cool slightly, then crush roughly.