Walnut tortellini
This dish has some big flavours, but the balance is delicate and refined. To make this really well you must remember a few basic principles: the most important of which is that your filling must be firm. If your filling is wet, it will make the tortellini hard to shape and they will go soggy and split. I have suggested adding a little water to the potato mix, but I do so with extreme caution, as I would rather have a coarse filling than a wet mix. Your pasta must also be delicate, and you need to make the filling a day in advance, which means you need to soak the walnuts two days in advance of eating.