Roasted Delicata Squash and St. Ewe Tortelloni with a Thyme Butter Sauce

- Step 1Start by making the filling for the tortelloni. Preheat the oven to 170fan.

- Step 2Remove the skin and seeds from the squash and cut the flesh into 1-inch cubes. Place into an oven proof dish and add the whole garlic cloves, dried sage and chilli. Drizzle generously with olive oil and season well with salt and pepper. Toss or stir together and place into the oven for 45 minutes to an hour until softened and golden around the edges.

- Step 3Once the squash is fully cooked through remove from the roasting tray and add to a food processor or blender, squeeze the flesh out of the cooked garlic cloves and discard the skins. Add the mascarpone and blend until completely smooth. Add a small splash of milk to loosen it a little to be able to blend if needed. Tip back into the roasting tray, spread out then place into the fridge until cooled completely.

- Step 4Once the filling is cool you can make the pasta dough. On a clean surface, make a mound of flour, creating a well in the centre. Crack the eggs in then use a fork to gently beat the eggs, slowly incorporating flour from the sides until it forms a shaggy dough. Knead for around 10 minutes until the dough has formed a smooth ball. Wrap with clingfilm and leave to rest for 20 minutes.

- Step 5After 20 minutes use a pasta machine to roll out the dough into a long sheet until you reach the thinnest thickness level of the machine.

- Step 6Spoon a large tablespoon of the filling along the centre of the sheet of pasta, roughly 10cm apart. Use a wet spoon to round the spoonfuls of filling and in 2 of the tortellonis make a dip big enough for the egg yolk and gently lay an egg yolk in each. Use your finger to wet around the edges of each spoonful of filling and then lay another sheet on top. Gently press these sheets together, removing as much air from around the filling as possible. Use a round cutter to cut each tortelloni out of the sheet of pasta then place on a plate sprinkled with a little semolina to stop them sticking,

- Step 7Leave to one side whilst you prepare the sauce.

- Step 8Place a large pan of well salted water on to boil for the pasta.

- Step 9In a large frying or sauté pan add the butter and place on a medium low heat to melt,

- Step 10Add the tortelloni to the boiling water, gently lowering with a large spoon. Cook for 3 minutes or until they float to the top.

- Step 11To finish the butter sauce, add the thyme to the melted butter along with a pinch of salt and pepper. Then add a small splash of pasta water and whisk vigorously until they emulsify together.

- Step 12Gently lift each tortelloni out of the water once cooked and into the butter sauce. Swirl together until coated and then divide between 2 bowls, ensuring each bowl has one tortelloni with an egg yolk.