Pumpkin tortelli with sage and walnut butter

1. 1

   To make the filling, preheat the oven to 200C/180C Fan/Gas 6. Take a large piece of kitchen foil, big enough to completely contain the pumpkin, and put the wedges inside.

2. 2

   Drizzle the pumpkin with the oil and season with salt and pepper. Add a couple of tablespoons of water and seal up the foil parcel. Place on a baking tray and roast in the oven for 45 minutes or until soft. Leave to cool, then scrape the pumpkin from the skin and set aside.

3. 3

   To make the pasta dough, place the flour in a bowl and crack the eggs into the bowl. Mix until incorporated.

4. 4

   Start to knead in the bowl until the dough comes together, then tip onto a work surface and continue kneading for 5 minutes until the dough is smooth and there are no white specks of flour visible. If the dough feels sticky, knead in a small amount of extra flour. Wrap the dough in kitchen foil and chill in the fridge for 30 minutes.

5. 5

   Meanwhile, mash the pumpkin roughly with a fork to remove any lumps. Stir in the ricotta until combined. Add the Parmesan, then stir in the mustard fruits until evenly combined.

6. 6

   Roll out the pasta dough using a pasta machine. Starting on the widest setting, feed the dough through the machine, narrowing the setting each time until it reaches the second-to-last thinnest setting and the dough is thin and supple.

7. 7

   Cut each sheet of pasta into sections that are about 50cm/20in long. On each section, spoon teaspoons of filling in a line that is 2.5cm/1in from the long edge of the pasta section and leaving a generous thumb-width gap between each teaspoon of filling.

8. 8

   Brush all the exposed dough with the beaten egg then fold the pasta onto itself, trapping the filling inside. Use a hooked finger to press around the mound of filling, removing any air gaps and sealing the pasta together. Use a fluted pasta wheel to cut the pasta into individual pieces, then neaten the edges if necessary.

9. 9

   Bring a saucepan of salted water to the boil and simmer the tortelli for 4-5 minutes or until the pasta parcels rise to the surface. Drain thoroughly, reserving some of the cooking water.

10. 10

    To make the butter, melt the butter in a frying pan and cook the walnuts and sage for a couple of minutes until the butter has infused. Add the tortelli to the butter. If it looks at all dry, add a couple of tablespoons of cooking water to the pan to loosen.

11. 11

    Divide the tortelli between plates and top with Parmesan. Serve immediately.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.