Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 4

From Saturday Kitchen
Ingredients
For the filling
- 250g/9oz peeled and diced pumpkin
- 25–50g/1–1¾ oz unsalted butter
- 4 sage leaves
For the pasta dough
- 300g/10½ oz ‘00’ flour, plus extra for flouring
- 2 free-range whole eggs
- 4 free-range egg yolks
- semolina flour, for dusting
For the pumpkin tortellini
- pasta dough, from above
- 500ml/18fl oz clear lamb stock
- 50g/1¾oz unsalted butter
- 2 sage leaves
- 1 garlic clove, smashed
- 2 lambs’ kidneys, cut in half
For the spinach
- 1 bag baby spinach
Method
To make the filling, boil the pumpkin in a pan of salted water until tender. Drain the pumpkin well and set to one side. Heat the butter in a pan with the sage until browned and then remove from the pan. Put the pumpkin and browned sage butter into a blender or food processor and blend until smooth. Remove and leave to cool.
To make the dough, put the flour, eggs and egg yolks into a clean food processor and pulse for 30–60 seconds, or until the dough comes together to form a rough ball. Remove from the food processor and knead on a floured surface to make a smooth ball. Wrap the dough in cling film and leave in the fridge for at least 30 minutes.
Divide the dough into four equal pieces and place one piece on a work surface dusted with semolina. Roll the dough into a rectangle that is about 5mm/¼in thick. Feed the pasta through a pasta machine on the widest setting. Fold and feed through again. Repeat the process three or four times. Repeat this again for the remaining 3 pieces of dough.
Pass the dough through the pasta machine rollers, decreasing the setting grade by grade to the desired setting. Ideally, by the end you should be able to see your fingers through the pasta. (You can roll pasta by hand with a rolling pin, but it will certainly give you a workout!)
Cut the sheets of pasta into small squares. Place a teaspoon of filling into the centre of the square leaving a generous thumb-width border. Brush the exposed border with a little water and fold over to form a triangle. Pull the two opposite ends together to form a tortellini shape.
Bring the lamb stock to the boil in a pan.
Meanwhile, heat the butter, sage and garlic and fry the kidneys for a few minutes. Remove from the heat and leave to rest, covered with a warm plate while you cook the pasta.
Add the pasta to the hot stock and cook for a few minutes.
Serve the tortellini with lamb broth, kidneys and spinach.