Tortellini with Lemon Tarragon Sauce

For the pasta: Mix together the flour, eggs, milk, 1 tablespoon water and salt to form a dough. Knead thoroughly and shape into a ball. Wrap in plastic and place in the refrigerator for 1/2 hour.

For the filling: Peel the onion and finely chop.

Rinse, peel and grate the carrots.

Rinse the turkey, pat dry and chop very finely.

Heat the butter in a large skillet. Sauté the onion, carrot and turkey briefly. Transfer to a bowl, and add the breadcrumbs, Parmesan, parsley and egg yolks. Mix well and season with salt and pepper.

Roll the pasta dough out on a floured surface until thin. Cut into 6 cm (approximately 2-inch) squares. Spoon about 2 teaspoons of filling into the center of each square. Fold the squares into triangles and gently squeeze the edges closed. With the triangle pointing downward, loop around your index finger and squeeze the ends together. Place on a floured kitchen towel. Bring a large pot of salted water to a boil and cook the tortellini for 5-10 minutes. 

For the sauce: Melt the butter in a saucepan and skim off any foam. In a metal bowl over a pot of simmering water , whisk the egg yolks and wine together until frothy. Slowly stream in the butter mixture while whisking constantly. Stir in the lemon juice and season with salt and pepper.