Method

• 1.
  To make pasta dough, whiz flour and eggs in a food processor until mixture comes together in clumps.
• 2.
  Turn out onto a lightly floured work surface and knead for 2-3 minutes until smooth. Enclose in plastic wrap and chill for 15 minutes to firm up.
• 3.
  Divide dough in half, then enclose 1 portion in plastic wrap and set aside.
• 4.
  Start on the thickest setting of your pasta machine and run the dough through 1-2 times, folding it in half each time until elastic. Keep rolling the dough through the settings, reducing the thickness each time, until 2mm thick. Place pasta on a flour-dusted tray and cover with a tea towel while you roll remaining dough.
• 5.
  For the filling, heat oil in a frypan over medium heat. Add eschalot and garlic, then cook, stirring, for 3-4 minutes until softened. Add prosecco, then bring to a simmer and cook for 2 minutes or until slightly reduced. Add lobster and cook for a further 1 minute. Transfer mixture to a food processor. Add ricotta, egg and lemon juice. Pulse until a coarse paste, then season. Transfer to a bowl, then cover and chill until needed.

• 6.
  To make the prosecco and tomato sauce, heat oil in a saucepan over medium heat. Add tomato and cook for 2-3 minutes until slightly softened.
• 7.
  Add sugar and butter, then cook for 2-3 minutes until butter melts. Add prosecco, then cook for 25 minutes or until liquid has reduced by half. Remove from heat and use a stick blender to process until smooth. Stir in Tabasco and lemon juice to taste. Season and keep warm until ready to serve.
• 8.
  Cut pasta dough into six 12cm squares. Place 2 tsp lobster filling in the centre of each pasta square, brush edges with water and fold into a triangle, pressing to seal and pushing out as much air as possible. Fold the 2 corners on the longer side into the centre and pinch together. Place on a floured tray and repeat with remaining pasta dough and filling.
• 9.
  Cook tortelloni in a large saucepan of boiling, salted water for 3-4 minutes until al dente. Drain, then serve with the sauce and garnish with dill sprigs, if using.