Cut the fresh pasta sheet(s) into 36 circles using a pastry cutter.
Remove the skin from the goat's cheese and break into small chucks.
Crush the walnuts and add to the goat's cheese along with the salt pepper an double cream. Mix until you have a smooth paste.
Place a small amount of the filling in the middle of one of the pasta circles and brush around the filling with some egg yolk.
Take the base of the pasta circle and fold over the top of the filling into a half-moon or 'cornish pasty' shape. Seal the edges of the tortellini making sure not to leave any pockets of air. lightly eggwash the tips and fold into the middle to create an envelope.
Re shape gently into a cylindrical shape and gently fold down the collar.
Continue until you have 18 tortellini.
For the Ravioli:
Cut the rolled fresh pasta sheets into 36 discs.
Place a small amount of the filling in the middle of one of the pasta circles and brush around the filling with some egg yolk or water. Place a second disc of pasta on top of the filling and press the edges together firmly, making sure not to leave any pockets of air inside the ravioli. Trim and neaten the edges using a pastry cutter. Repeat until you have 18 ravioli ready to cook.
Cook the pasta for 3 minutes in salted boiling water. Drain and serve immediately.
«Goats cheese adds a creamy sharpness to dishes, this dish would go beautifully with a roasted chicken breast»