Gorgonzola tortellini with caramelised pears and smoky bacon sauce

To make the pasta, process the flour, egg yolks and whites in a food processor until the mixture resembles fine breadcrumbs. Turn out onto a lightly floured surface and knead until a smooth dough forms, about 5 minutes. Wrap the pasta in plastic wrap and refrigerate for 30 minutes.

Divide the pasta dough into portions. Roll each portion through the pasta machine on its thickest setting. Fold in half and roll it through the next setting. Continue to fold and roll the pasta until it has been through the thinnest setting (no 7). Repeat until all the pasta is used. Keep the unused pasta covered in plastic wrap while working the sheets to prevent it from drying out.

Beat the Gorgonzola until smooth.

Use a cookie cutter to cut about 30 large rounds from the pasta sheets. Place a spoonful of Gorgonzola on each round. Fold over and brush with the beaten egg, then turn and fold again to enclose the filling. Crimp the edges with your fingers to seal and brush all over with the remaining egg wash.

To make the caramelised pears, gently heat the butter and sugar in a saucepan until brown and caramelised. Add the pears and fry until soft and translucent. Remove from the heat and stir in the lemon juice.

For the sauce, fry the bacon and onion in a saucepan until crispy. Add the cream and reduce by half.

Cook the tortellini in a large pot of boiling salted water until they rise to the top. Remove with a slotted spoon and place on a baking tray. Spoon the pears onto serving plates, top with tortellini and bacon sauce and serve with the Parmesan and crispy sage.