Angela Hartnett served up a tasty festive pumpkin tortelli with sage and walnut butter on Mary Berry’s Ultimate Christmas.

The ingredients for the filling are: 1 small cooking pumpkin (not the carving kind, approximately 500g cooked weight), cut into large wedges with skin left on, olive oil, for drizzling, 100g ricotta, 50g freshly grated Parmesan, plus extra to serve, 20g mustard fruits or stem ginger, finely chopped, salt and freshly ground black pepper.

For the pasta dough: 300g ‘00’ flour or strong white flour, plus extra for kneading and 3 free-range eggs, plus 2 free-range eggs, beaten (for sealing the dough).

For the butter: 150g butter, 100g walnuts, roughly chopped and 1 small bunch fresh sage, leaves picked.

See Angela’s recipes in her book titled: Angela’s Kitchen: 200 Quick and Easy Recipes available from Amazon now.