Ingredients

• 16oz- 450g Butternut squash (butternut pumpkin)
• 2-3 shallots
• 2 cloves garlic
• 2 tbsp olive oil
• 3oz - 90g grated Parmesan cheese
• ½ cup dry white wine
• ¼ cup crushed roasted hazelnuts
• 16 fresh sage leaves (less if large)
• ½ lemon juice
• 2oz – 60g butter (half stick)
• ¼ cup hazelnuts
• 12 fresh sage leaves
• lemon juiced
• 3oz - 90g grated Parmesan cheese

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Steps

• Step 1

  Split the butternut squash in half, (unless already bought this way) then remove the seeds using a spoon. Cut in and using a sharp knife, cutaway the skin as thinly as possible. Then cut into slices and dice into cubes approx. half an inch (1 cm).

• Step 2

  Peel the shallots and garlic and cut into rough cubes also. Add to a mixing bowl along with the butternut squash, drizzle olive oil and mix well using your hands so each piece is evenly coated. Place on a lined sheet pan and bake in preheated oven for 30 minutes (or until a little brown) at 320°F – 160°C. Once cooked, leave to cool.

• Step 3

  Place roasted vegetables in food processor with Parmesan cheese, salt and pepper and blitz a short time for a medium fine puree. Set aside.

• Step 4

  Lay out your fresh pasta sheet on cutting board. Using a 3.5inch – 8.5cm cookie cutter, cut approx. 24 disc pasta shapes. Once cut, keep them covered in cling film or a wet cloth so they don’t go dry. Any off cuts, be can re-used, or do what I do, roll slice and make a rustic pasta dish.

• Step 5

  Using a spoon, scoop out a small amount of the filling mixture and place in the centre of your pasta shape.

• Step 6

  Leaving it on your work bench, either with your clean finger or a small pastry brush, using watre, just wet the outside edge of the pasta disc. Gently lift one side of your pasta shape and fold it over the filling to make a half circle. Then pick up the pasta and seal the edges firmly using your fingers. Hold the pasta with both hands like a smiley shape then bend it and tuck one corner over the other. Squeeze tight to seal.

• Step 7

  Place a large pot of water, add salt once it boils.

• Step 8

  Place a frying pan on medium high heat, add half the butter and all the sage leaves. Mix well and once the butter becomes nut brown, add the white wine. Be careful as it can flambe, that’s fine if safe otherwise turn off flame first.

• Step 9

  Add your tortellini to the water and cook 3 minutes, once cooked drain and add to your sauce.

• Step 10

  Add the crushed hazelnuts, lemon juice and season with salt and pepper. Reduce 1 minute then turn heat to very low. add the remaining butter and mix well my shaking the pan. Add the drained tortellini directly to the pan, mix well for even coating and serve immediately.