Method

1. Make the pasta dough: Place the flour and a pinch of salt on a clean surface, make a well in the centre, and crack in the eggs. Mix with a fork until combined, then knead for 8–10 minutes until smooth and elastic. Wrap in cling film and rest in the fridge for 30 minutes.
2. Prepare the filling: Roast the diced squash in olive oil, salt, and pepper at 200°C (180°C fan) for 25 minutes until soft. Sauté the onion in a little olive oil until soft. In a bowl, mash the roasted squash with the onion, chestnuts, ricotta, Parmesan, and nutmeg. Season to taste.
3. Roll the pasta: Divide the dough in half and roll thin sheets (about 1mm) using a pasta machine or rolling pin. Cut into 7–8cm squares or circles. Place a teaspoon of filling in the centre, fold, and seal edges with a little water. Shape into tortellini.
4. Cook the sauce: In a small saucepan, melt butter and sauté shallot and garlic until soft. Add chicken stock, reduce by half, then stir in the double cream and Dijon mustard if using. Simmer until slightly thickened, stir through tarragon, and season to taste.
5. Cook the girolles: Heat butter and olive oil in a frying pan and sauté the girolles for 3–4 minutes until golden. Season well.
6. Cook the tortellini: Boil in salted water for 3–4 minutes or until they float to the surface. Drain and gently toss through the chicken sauce.
7. Divide tortellini between plates, spoon over extra sauce, scatter girolles on top, drizzle with white truffle oil or shave over fresh truffle, finish with Parmesan and tarragon leaves, and pair with a glass of Soave DOCG.