Agnolotti with burrata and mint

To make the pasta dough, place the flour on a clean work surface in a mound. Make a well in the centre, pour in the cold water and add the softened butter. Start mixing into the flour until a dough starts to form, then knead until it becomes smooth and elastic

Wrap the dough in cling film and leave to rest in the fridge for at least 1 hour. Once chilled, roll out thinly on a floured surface and cut out discs using an 8cm cutter (you will want at least 3 per person for a starter)

Place a spoonful of burrata and half a mint leaf into the centre of each disc, then fold the pasta over to enclose the filling and create a semi-circle. Seal the edges by squeezing together, making sure to push out any trapped air

Draw the two pointed ends together and press firmly to seal (this is similar to a tortellini shape). Reserve in the fridge until ready to cook

To make the pesto, wash and clean the sclopit or basil, then pat dry with kitchen towel. Blitz in a blender with the oil, cheese and some seasoning

For the tomato sauce, blanch the tomatoes in boiling water for 20 seconds, then refresh in iced water. Peel the skins, cut in half and scoop out the seeds, then add to a blender and blitz until smooth. Place in a muslin cloth and hang over a bowl for about 1 hour to drain all of the excess liquid

Add the drained tomatoes to a saucepan with a little olive oil, fresh basil leaves and seasoning. Cook through for 10–15 minutes

Meanwhile, bring a pan of salted water to the boil, cook the agnolotti for 3 minutes then drain

Serve the agnolotti with a little tomato sauce spooned onto each, a smear of the pesto and a drizzle of extra virgin olive oil. Finish with a few shavings of Montasio cheese