Wizz the beetroot into a smooth puree, whizz in the egg & a pinch of salt.

Add the olive oil and flour and knead into a stiff smooth dough.

To make the fresh pasta, place all the ingredients together into a food processor, season well with salt and whiz to a smooth paste. Allow to sit for 30 minutes before using. Meanwhile, make the sauce by placing the diced pumpkin, onion and nutmeg in a small saucepan. Pour in the cream, season with salt and pepper and cook on a low heat for 10 minutes until the pumpkin is cooked. Remove off the heat, add in the butter and blitz till smooth. For the pasta stuffing, just blitz all the ingredients together to a smooth paste. To make the tortellacci, roll the dough out into a 2mm thick sheets using a pasta machine and cut into 6 cm square. Brush the edges lightly with water and pipe a small amount of the filling into each square. Fold over in half to form a triangle and press the edges together well. Press the 2 points together and bring the centre point to the back. Cook the tortellacci in boiling water for just a minute or two and serve on plates on top of the creamy pumpkin sauce and decorated with the spinach leaves and hazelnuts.