Ricotta and Spinach Tortellini

Make the Dough:

• For each dough variation, place 100g flour on a clean surface. Make a well in the centre.
  300 g plain flour
• Add 1 beaten egg to the golden dough, 1 egg mixed with puréed spinach for green, and 1 egg mixed with carrot purée for orange.
  3 large eggs, 50 g spinach, 50 g carrot
• Mix and knead each dough until smooth and elastic (about 8–10 minutes). Wrap in cling film and rest for 30 minutes.

Prepare the Filling:

• In a bowl, combine the ricotta, chopped spinach, Parmesan, nutmeg, salt and pepper. Mix until smooth. Chill while you roll the pasta.
  250 g ricotta cheese, 150 g spinach, ¼ tsp nutmeg, salt, black pepper, 30 g Parmesan cheese

Roll and Shape Tortellini:

• Roll each dough thinly (by hand or using a pasta machine) to about 1mm thickness.
• Cut into 5cm squares or circles. Place a small teaspoon of filling in the centre.
• Fold into triangles (if using squares) or half-moons (if using circles), then bring the corners together to form tortellini.
• Place on a floured tray and cover with a clean tea towel.

Cook the Tortellini:

• Bring a large pot of salted water to the boil.
• Cook tortellini in batches for 3–5 minutes until they float and are tender.

Make the Sauce:

- Brown Butter and Sage:

• Melt butter in a pan until it foams and browns slightly, add sage, cook for 30 seconds.
  50 g butter, 8 leaves fresh sage

- Cream Sauce:

• Simmer garlic in cream for 3 minutes, stir in Parmesan.
  150 ml double cream, 1 clove garlic, 30 g Parmesan

- Tomato-Mascarpone:

• Simmer passata for 5 minutes, stir in mascarpone, season to taste.
  200 ml tomato passata, 2 tbsp mascarpone, salt, pepper

Serve:

• Drain tortellini gently and toss with your chosen warm sauce. Garnish with extra Parmesan if desired.