HIBISCUS BROTH
80g dried hibiscus
945ml tomato water
2g jasmine flowers
475ml chicken stock
57g rose hips
0.18g salt

HERB OIL
675g spinach
237ml canola oil
PASTA
400g 00 flour
4 eggs

FILLING
50g ricotta
25g fontina
25g Parmigiano
A grating of nutmeg

FINISHING
Salt and pepper, to season
Cucumber blossom
Garden flowers (borage, sweet pea, tomato)
Sliced okra, sautéed

1. HIBISCUS BROTH
Bring all ingredients to a simmer and steep overnight.

2. HERB OIL
Place the spinach in a metal bowl. Heat the canola oil medium-high, then pour over and reserve for 5 mins. Purée in the blender for 2 mins and strain into a coffee filter-lined strainer over a metal bowl staged in a bowl of ice water.

3. PASTA FILLING
Combine all ingredients in a blender and mix until silky in consistency.

4. PASTA DOUGH
Pile the flour into a mound on a clean work surface. Make a well in the centre and crack the eggs into it. Slowly work the flour into the eggs with a fork, going from the inside of the well outwards. When the mixture starts to thicken, use your hands to incorporate the rest of the flour. Once you have a ball-like form, knead by pressing the heel of your hand into the dough, pushing it away from you. The dough will roll into a shell-like shape. Turn it over, and press into it with your knuckles. Repeat approx. 10 times, adding a sprinkle of flour whenever the dough feels sticky. Roll the dough back into a ball and repeat the kneading process for roughly 10-20 mins until smooth and silky in consistency. Place in a bowl and cover with a tea-towel. Leave it to rest for about an hour.

5. FILLING THE PASTA
Once rested, place dough on a floured work surface and begin to roll it flat with a rolling pin. The pasta sheet should be fairly thin, but not about to tear. With a non-serrated pasta cutter, divide the sheet into squares of about 4cm in length. Put a small amount of filling (a little less than a full tsp), into the centre of each. Start by taking a square and folding it diagonally to make a triangle, pressing the edges down firmly and squeezing out any trapped air. If the pasta does not stick, put a little water on the edges before trying to fold again. Once you have made a triangle shape, take the bottom corners and fold around your index finger so that they meet. Squeeze the corners together so that they bind and again, using a touch of water if needed. Repeat until all the pasta and filling is used.

6. COOKING THE TORTELLINI
Using a slotted spoon, lower the tortellini into the boiling broth. Allow to cook for around 3 mins. They will float to the surface when ready.

FINISHING & SERVING INSTRUCTIONS
Salt and pepper to taste. Garnish with cucumber blossom, garden flowers and sautéed okra.