Pile the flour on a clean, large surface and dig a well in the middle

Crack the eggs into the well, being careful to keep it from sleeping out. Using a fork, split the yolk and slowly start to incorporate flour into the yolk.

Add more and more flour until it starts to form a dough, then start to mix it up by hand, rolling it into a ball and kneading to activate the gluten, until all the flour is mixed in. Knead firmly for around 10 minutes until it forms a smooth ball. Wrap the ball in cling film and leave to rest for about 40 minutes.

While the dough is resting, mix the ricotta and goats cheese in a bowl, grate the garlic clove into the cheese and add a handful of sage, season well with salt and pepper.

Form the dough into a rectangle and cut into 4 quarters. Work each quarter into a rectangle around 1cm thick and work through a pasta machine, starting with the widest setting and passing it through twice at each setting until it's the correct thickness.

Use a pasta shaper to cut the dough into circles, add to a table that is lightly dusted with flour to prevent sticking.

Add a small spoonful of the filling mixture to the centre of each piece of pasta (flip the pasta before adding it, the air will change the texture of the topside and prevent sticking), being careful not to overfill

Fold the pasta over and firmly press the shape closed, removing any excess filling and ensuring the seams are closed. Hold the pasta shape sealed side down and press the inside of your index finger into the centre of the top side, causing it to fold into the shape of a fortune cookie.

Press the two corners together and fold the edges to create the tortellini shape, leave on a floured surface.

Boil a large saucepan of salted water on a high heat to a fast boil, add the pasta and stir lightly to prevent sticking.

While the pasta cooks, in a separate pan melt the butter along with the remaining sage and diced garlic, cooking until gently browned.

When the pasta floats to the surface, remove with a slotted spoon and add to the frying pan, along with some of the cooking water, cook gently for several minutes.

When the pasta starts to colour, add the parmesan and stir to incorporate. Serve with the butter sauce, salt and pepper.