Instructions: Divide the spicy roasted squash in half and finely chop one half leaving the other coarsely chopped (you can remove the skin if you wish but I love it because it goes soft and chewy).

Put alt the squash into a bowl with the basil ricotta and most of the parmesan. Fork through and taste for seasoning.

Fill your tortellini (qv tortellini) and cook in boiling salted water for 3 to 4 minutes until tender.

Fry off the mixed herbs in a little butter clarified butter (qv clarified butter) or olive oil until crispy and scatter over your tortellini.

You can serve with a little extra parmesan on top.

Serves 4

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