Method

Step 1: To make the pasta dough, place flour, 2 of the eggs, olive oil and a pinch of salt into a food processor. Pulse until the dough starts to come together. Tip the dough onto a clean work surface, lightly dusted in flour and knead for a few minutes until the dough is firm and elastic. Wrap in cling wrap and leave to rest for at least 10 minutes.

Step 2: To make the pasta filling, stir to combine crème fraiche, goat’s cheese and lemon zest in a bowl and season well with salt and pepper.

Step 3: Divide the dough in half. Form each piece into a rectangular shape. Dust the pasta rollers in flour and turn to the largest setting. Feed pasta through the rollers, folding the dough into 3 after changing each setting. Roll dough out to the 2nd thinnest setting.

Step 4: Cut the sheet into 12cm squares. Place 1 teaspoon each of the goat’s cheese mixture and smoked salmon into the centre. Place a dill sprig on top. Brush the edges of the pasta with egg yolk. Fold the bottom right hand corner to the top to form a triangle enclosing the filling. Wrap it around your index finger, with the top point of the triangle facing away from you. Squeeze the two ends together where they overlap and remove your finger.

Step 5: Place on a tray, dusted with flour and repeat with pasta squares, then with the remaining dough.

Step 6: Bring a large saucepan of salted water to the boil. Add tortellini, and cook for 3-4 minutes until the pasta is al dente. Remove, drain well and keep warm.

Step 7: Meanwhile, heat olive oil in a frying pan over medium-high heat. Add the remaining prawns and garlic, season well with salt and pepper. Cook for 2 minutes, then add the peas, capers, lime juice and verjuice. Cook for a further 3-4 minutes until the prawns are cooked through.

 
Step 8: To serve, place tortellini on a plate and top with salmon roe, drizzle with extra virgin olive oil and lemon juice. Place prawns onto the other side of the plate and spoon over peas and capers.

Serves 4