Hand made pasta filled with a savoury pumpkin and cheese filling, in a simple butter and lemon sauce
Gently lay the pasta on a floured worktop. Using a round fluted cutter, about 6cm diameter, cut out as many circles as you can. Press the scraps together and re-roll
Have some water in a small bowl to hand. Place about a ½ teaspoon of filling in the middle of each circle. Using a finger, brush a little water all around the edges
Fold the pasta in half and press together, expelling any excess air. If you prefer, you can press the edges with the tines of a fork
Pick the folded pasta, and fold the pointed ends inwards, dabbing a little water to help stick them together
Place the folded tortellini on a floured baking sheet and cover with a tea towel. Repeat the process for the rest of the pasta
When ready to serve, boil the pasta in salted water for about 3-4 minutes
Meanwhile, add some butter to a frying pan and add a squeeze of lemon juice. When the butter starts to go golden pour over the pasta
You can freeze the tortellini before it's cooked. Just place in a freezer bag and remove as much air as possible (I do this by sucking it out with a drinking straw). Keep for up to 3 months.
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