Pasta bolognese and ricotta tortellini with a courgette and garlic sauce

If you’re going to the trouble of making your own pasta you might as well go the whole hog and serve it with a choice of delicious sauces.

For this recipe you will need a pasta machine with a tagliatelle cutter.

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For the pasta

  • 200g/7oz '00' pasta flour
  • 1 free-range egg and 6 egg yolks
  • 50g/1¾oz fine semolina flour

For the bolognese

For the ricotta tortellini

For the courgette and garlic sauce

  • 1 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • 1 sprig thyme, leaves picked
  • 1-2 large courgettes, grated or sliced into ribbons using a vegetable peeler
  • 75g/2½oz unsalted butter

To serve