Sweet Filled Gourmet Pasta

To make the dough, knead the flour, eggs, oil and salt into a smooth, firm dough. Shape into a ball, cover with a cloth and leave to rest for around 30 minutes.

To make the filling, cook the pumpkin in a pan of boiling of salt water for around 15 minutes. Drain, dry the pot and then return the pumpkin to the pot. Cook on a low heat for another 5 minutes until the pieces are dry. Leave to cool.

Mix together the ricotta, egg, sugar and vanilla sugar and stir in the nuts. Mash the pumpkin and stir into the ricotta mixture. Season to taste and sweeten if necessary.

Re-knead the dough, split into four pieces and roll out thinly on a floured work surface. Cut out square 8 cm x 8 cm and place 1-2 tsp of the filling in the middle of each one. Brush the edges with water and fold the dough over the filling to form a triangle. Bring the points up to meet and press together firmly. Leave to rest on a floured work surface until all the tortellini have been made.

To make the sauce, mix the cornflour, sugar and vanilla sugar with 150 ml cold milk until smooth. Bring the remaining milk to the boil, remove from the heat, stir in the cornflour mixture and then return to the heat for a few minutes and cook until creamy.

Cook the tortellini in boiling water for 3-4 minutes until all of them float to the surface.

Mix the breadcrumbs with the nuts. Melt the butter and fry the breadcrumb mixture until golden. Stir in a pinch of cinnamon.