Tortellini

Filling

• 100 g pork loin, diced 2 cm
• 25 g butter

For the filling, gently fry the pork loin in the butter until just cooked and lightly browned. Turn off the heat and leave to cool in the pan. Combine the pork and its juices with the other ingredients in a food processor and mince until a smooth paste. Refrigerate if not using immediately.

For the tortellini, roll the pasta just under 1mm thick. Just do one sheet at a time, make