Pasta, for me, has always been more about an approach to food than a favourite dish. Don’t get me wrong, we make and enjoy it at least once a week, and it is a passion bordering on obsession, but tacos truly vie for my heart. Or my stomach, as it may be. It was only a matter of time before we quite literally stuffed some Mexican into our pasta.

I’m not going to say that we ran out of fresh ingredients due to poorly-timed lockdown grocery deliveries, but if that had hypothetically happened, this would have been the perfect pasta solution. This week’s cappelletti is made with a fennel seed dough, and a simple, comforting filling of roasted potato and fennel. We served them up with crispy potato skins, a delicious agrumato, and a scattering of crushed pink peppercorns. Sometimes it takes a pantry emergency to remind you that the simple food is often the best!

Pretty much the only thing better than a plate of stuffed and pan-fried gnocchi, is a plate of bright purple stuffed and pan-fried gnocchi. This week we’ve made a light dough out of roasted purple potatoes, and filled it with creamy eggplant. Tossed through the sage-infused oil that we finished them in, they have a comfortingly subtle flavour, but with a bold hit of colour!

One of my favourite childhood dishes, that my Mum still makes when I visit, is peperonata. Ours was simply capsicums and potatoes, roasted with breadcrumbs and a good hit of olive oil: a magic combination. I’d always though that it would be fun to capture these flavours in pasta, but had never quite settled on how to do it. Do you focus on the potato or the capsicum? And then, suddenly, I remembered doppio ravioli. Perché non entrambi?