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by Angela Hartnett

A classic recipe done to perfection: spinach pasta filled with lemony ricotta and topped with a hazelnut pesto. It takes time, but the only tricky element is making sure the tortellini is properly shaped and sealed.

For this recipe you will need a pasta machine and a 9cm/3Β½in round cutter.

Main course

Buyer's guide

Tortellini can be bought dried and fresh, with a variety of fillings. Fresh gives the best flavour and texture.

Storage

Fresh tortellini should be refrigerated, and can be frozen. Packs of dried tortellini will keep for months.

Preparation

Cook tortellini in boiling water, following the packet instructions. Serve simply with melted butter, or with cream, tomato or mushroom sauces. Tortellini can also be baked in gratins or added to soups.