Method

1. To make the dough, add the rice flour, cornflour, potato flour, xanthan gum and salt to a food processer, then pulse to mix. Add the eggs and oil
2. Blitz until everything is well combined. Knead a little to bind and form a dough, wrap in cling film and rest for 30 minutes
3. Roast the red pepper and garlic. Remove the skin, chop both up and mix together with ricotta. Add an egg yolk. Season to taste
4. Using a pasta roller, take a small ball of dough, squash it flat with your fingers (remember to keep the rest of the dough covered to prevent it drying out). Pass through on the widest setting until the dough comes out in one piece
5. Once it is in one piece fold into 3 pieces and pass through the widest setting. Repeat 3 times until a rough square shape is made. Pass through the pasta machine turning the setting down one level at a time
6. With a round cutter cut out the pasta. Remove the excess and place a small quantity of filling in each round, fold over and pinch the edges to seal then bring the two points to form the tortellini shape
7. Cook in plenty of boiling salted water for 2-4 minutes.