Spicy Squash Tortelloni

Another fantasic Jamie recipe starts this one off. Spicy Roasted Squash

• 1 medium/large squash
• 2 tsp coriander seeds
• 2 tsp dried oregano
• 1/2 tsp fennel seeds
• 2 small dried red chillis or small amount chopped chillis
• 1 tsp salt
• 1 tsp freshly ground pepper
• 1 clove garlic
• 1 tblsp olive oil
• 1 batch pasta dough (see other recipe)
• 150g Boursin cheese
• Chopped fresh basil

Cut squash in half, remove the seeds with a spoon and then cut the squash into wedges or segments. Place in a bowl or bag.

Toast the seeds in a dry frying pan until you can smell the spices, then add to a pestle and mortar or flavour shaker with the dried herbs and pound. Then add the salt, pepper, garlic and olive oil. Add the paste to the squash and mix it round until coated thoroughly.

Place the squash pieces in a casserole or on a baking tray skin side down and roast in oven at 200 degress for about 30 minutes.

Once cooked scoop the squash flesh away from the skins into a bowl. Add chopped basil and the boursin cheese and mash until combined.

Using a pasta machine or rolling pin roll the pasta dough out into sheets then use a cicular cookie cutter (about 4-5cm diameter) to cut circles out of the dough.

Place about a third of a teaspoon of mixture in the centre of a circle. Brush water round the outside edge and fold the circle in half, sticking the dough together at the edges. With this semicircle, bring the two corner points together in the middle and squeeze to make a slight barrel shape. Put onto kitchen roll (drying them out makes them easier to handle) and carry on making the rest!

Once all are made, boil a pan of water and add to pan for just 3-4 minutes. Place in bowl and drizzle on melted butter mixed with pesto as seasoning. Serve with fresh parmesan cheese.

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