There’s a new chef in town 👩‍🍳💁‍♀️ Making squash & ricotta tortellini with a lemon thyme butter, walnuts & cavalo nero with the tartlet. Roast the squash then lightly whip with ricotta, a little Parmesan, grated nutmeg, a squeeze of citrus, an egg and salt & pepper. Roll out your pasta dough and cut either a square or circle, dollop on a small amount of filling and wrap. Place on a tray sprinkled with semolina. Melt a naughty amount of butter and sizzle with a sprinkle of fresh thyme and then a squeeze of lemon. Bring a pan of water to the boil, wilt your cavalo nero then cook your pasta. Serve straight away, drizzle with the butter and crumble over the walnuts. #pasta #tartlet #weekend