For the filling

    * 1 pumpkin, about 1kg (2 pounds)
    * 1-2 tablespoons olive oil
    * 125g (4 ounces) Parmesan cheese, grated
    * 60g (2oz) fresh breadcrumbs
    * 1 medium egg
    * Pinch of freshly grated nutmeg
    * Salt and ground black pepper

For the noodles

    * 200-300g (7-10 oz) strong flour
    * Large pinch of salt
    * 2 medium eggs
    * 2 tablespoons olive oil

To serve

    * 90g (3 oz) butter
    * 2 tablespoons chopped fresh sage 1
    * Sunflower oil, for frying
    * A few sage leaves, for garnish
    * 8cm (3 ¼ in) plain round cookie cutter


   1st Set the oven to 200 ° C (400 ° F, gas mark 6).
   2nd For the filling: Halve the pumpkin, scoop out the seeds and brush the cut surface with olive oil. Place the squash cut-side down on a baking sheet and bake them in the middle of the oven for 45 minutes and 1 hour, or until soft.
   3rd Remove the baking sheet from oven and allow it to cool enough to handle it.
   4th Scoop the flesh from the skin of the squash and mash it. Stir in the Parmesan, breadcrumbs, egg, nutmeg and lots of seasoning. Set aside until the pasta is done.
   5th To the dough: Place 200g (7 ounces) of strong flour and salt in a mixing bowl or the bowl of a food processor. Add the eggs and olive oil. Mix together to give a smooth dough. The dough must add a little stiff, so extra flour if necessary.
   6th Knead the dough lightly on a floured surface for a few minutes, until smooth roll, then they as thin as possible, either with a rolling pin on a floured surface, or by putting it through a pasta machine, work up to the thinnest setting.
   7th Use the knife to cut circles of dough. Working quickly, brush water around the edges of the circles. Place 1tsp of the filling on each. Fold the round of dough in half, enclosing the filling and press to secure the border.
   8th At this stage, a semi-circular shape to be more like a pie. Moisten one end with water, then wrap in a crescent shape, and glue the two pointed ends together.
   9th Place on a kitchen towel dusted lightly with flour to prevent that it firmly to the surface.
  10th To cook the tortellini: Bring a large pot bring water to a boil. Add the tortellini and cook for 2-3 minutes until they float to the surface. Test one of them – the pasta should be just tender. Drain well when cooked.
  11th To serve, melt the butter and stir in the chopped sage and spice. Heat a little sunflower oil in a pan and add the sage leaves to garnish. Boil for 30 seconds to 1 minute, turning halfway through cooking. Remove the leaves from the oil, drain on absorbent kitchen paper and before you garnish it with the tortellini.
  12th Not suitable for freezing.

Nutrition information per serving

    * 521 Calories (kcal)
    * Fat 30.0g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.