Method

• 1.
  Put the flour in a large bowl and make a well in the centre. Crack the eggs into it. Using a fork, beat the eggs until smooth. Mix the eggs together with as much flour as possible so it's not too sticky. Flour each hand and begin to knead for 10 minutes with the palm of your hand until it's a nice piece of silky, elastic dough. Cover with plastic wrap and allow to rest at room temperature for 30 minutes.
• 2.
  Meanwhile, for the filling, place Gorgonzola, ricotta and mascarpone in a bowl. Season and mix well with a fork.

• 3.
  Divide the dough in half. Cover one half with plastic wrap and place in the fridge. Push the other piece of dough out with your hand. Run it through your pasta machine on the thickest setting a few times, folding it in half each time, until you have a nice, elastic, silky dough. Keep rolling the pasta through the settings, reducing the thickness each time, until the second-fi nest setting. If the pasta gets too long to work with, cut it in half.
• 4.
  Cut 18 circles into the pasta using an 8cm pastry cutter. Place a teaspoon of filling in the centre and brush edges with water. Fold the circle in half, moulding together and pushing out any air bubbles. Bring ends together and press firmly to seal. Roll out the remaining dough and repeat with the remaining fi lling.
• 5.
  Cook the tortellini in boiling salted water, in batches, for 2-3 minutes. Remove with a slotted spoon. Drain well.
• 6.
  For the butter, melt butter in a large frypan over medium-low heat. Add sageand apple and cook for 2-3 minutes, then stir in the stock. Place tortellini in pan, in batches, and heat through for 1 minute. Place tortellini on plates, spoon butter over, and serve at once with parmesan.