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Digital Subscriptions > Delicious Magazine > October 2016 > FRESH TORTELLINI

FRESH TORTELLINI

THE CHALLENGE

"Making fresh pasta is a labour of love, but one that I think is worth the effort because the process is satisfying and the results are really, really good. We’ve kept this recipe classic with a mushroom filling and a buttery sage sauce that sets off the flavours beautifully. It’s a dish that sums up autumn, and one I could eat every day."

LOTTIE COVELL, DEPUTY FOOD EDITOR

RECIPE AND FOOD STYLING LOTTIE COVELL PHOTOGRAPHS LAUREN MCLEAN. STYLING MORAG FARQUHAR
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About Delicious Magazine

As the nights draw in, October’s delicious. brings comforting cheer with Jacob Kenedy’s guide to game cookery, Debbie Major’s best recipes using beer and Maria Elia’s favourite moussaka. You’ll also find Halloween snacks, chocolate cinnamon buns (yum!), guilty pleasure puds (lots of chocolate), Italian midweek suppers, Middle Eastern vegetarian meals and breakfasts to leap out of bed for. Plus (cue fanfare!), editor Karen Barnes reveals the Produce Awards 2016 winners.