550g pasta flour
2 table spoons of water
Combine the dry ingredients into a food processor, add eggs one by one, then add water and drizzle in olive oil and allow to work together into a ball. Allow to rest over night before using.
Makes enough filling for 25 tortellini’s
50ml olive oil
2 cloves garlic
Salt and pepper
Cut the butternut into 4 equal pieces. Drizzle with oil, cumin, garlic, thyme salt and pepper. Now wrap the butternut in tin foil and roast in the oven at 180deg until soft. Using a spoon scrape out the flesh and put into a large pot. On a medium heat roast the butternut until any excess liquid is gone, then add the butter, crumble in the feta cheese, finish with herbs, salt and pepper.
Celeriac and butternut roumelade
1 pink lady apple
Whole grain mustard
Finley slice the celeriac and butternut on a mandolin. Then using a sharp knife julienne the vegetables and put into a bowl. Do the same with the apple and mix with the butternut and celeriac. Add lemon juice, whole grain mustard, parsley, salt and pepper. Mix with enough mayo to bind and serve.