Pumpkin & Feta Tortellini

To make the pasta, add flour and eggs into a food processor and combine until the mixture just starts to come together as a ball. Sprinkle a little flour onto your bench to prevent the pasta from sticking.

Remove from the bowl and begin to work the dough with your hands for around 2-3 minutes. It should become quite silky to the touch and bounce back a little when you push it with your finger. Cover with cling film and let rest for at least 20 minutes at room temperature.

Meanwhile, make the filling by adding the mashed pumpkin, feta, 1 garlic clove and basil into a bowl, season to taste. Combine thoroughly and set aside.

Unwrap pasta and cut in half. Put it through your pasta machine on the widest setting. Fold the pasta like a book and repeat this process 10 times. Then begin to reduce the setting and roll out your pasta.

Once the pasta sheet is ready, it onto a flat surface. Take a teaspoon of the filling and place spoonful's just off centre down the sheet. Using a 10cm cookie cutter cut around each spoonful of mixture. Remove excess pasta.

Fold to create a semi-circle and squeeze edge together. Bring the left side to meet the right and squeeze together. Place on a floured tray to rest.

Cook pasta in salted boiling water for 2-3 minutes or until pasta is cooked.

To make the sauce, heat a frying pan on a medium heat and add the oil. Add 2 shallots and remaining garlic, and cook until translucent. Add the bay leaf, thyme and tomatoes then cook until tomatoes are just beginning to lose their shape. Grab your potato masher and break the tomatoes down to release all their juices. Continue to simmer sauce until thickened slightly and then season with salt and pepper. Remove the bay leaf before serving.

To serve, place some tortellini into a bowl and place a spoonful of the tomato sauce over the top. Sprinkle with some fresh Parmesan and a basil leaf.