Instructions: Make the dressing first for the flavours to blend. Liquidise blackberries with the vinegar and sugar. Pass through a fine sieve into a jug and add the olive oil. Season generously. Bruise the rosemary stem to release the flavour and submerge in the dressing. Warm gently to serve. Just before serving remove the rosemary and add a handful of freshly chopped chives.

Make pasta and put to rest in the fridge.

Prepare the filling: Mix all the ingredients together, season and taste.

Divide the pasta into quarters and roll out a piece at a time using the pasta roller progressively ser from no.1 down to no.6. Using a large plain cutter, cut out 3 circles per person. Put a good spoonful of the mixture onto half of each circle. Moisten the edges with water and fold the pasta over the filling to form semi-ciruclar shapes. Seal the edges. Take the two ends and wrap right over left. Twist and turn ends underneath to form a little hat shape. Chill well to set the shapes.

Cook briefly in boiling water for about 2 minutes until cooked al dente. Drain well on folded tea towel.

Serve immediately with the warm dressing poured over.

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