BBC Food - Recipes - Ceps tortellini with roasted nuts and sage butter

Ingredients

• 200g/7oz '00' pasta flour, plus extra for dusting
• 2 free-range eggs
• 2 tbsp olive oil
• 250g/9oz fresh cep mushrooms , trimmed, rinsed and finely sliced
• sea salt and freshly ground black pepper
• 1 banana shallot , peeled, finely chopped
• 2 garlic cloves, peeled, finely chopped
• 3 large fresh sage leaves
• ¼ lemon , juice only
• 1 free-range egg , beaten
• 10g/½oz pine nuts
• 10 hazelnuts
• 40g/1½oz unsalted butter
• 8 fresh sage leaves, finely chopped
• 50ml/2fl oz water
• ½ lemon , juice only