• 2 parsnips, roasted
• 100 g (3½ oz) walnuts, ground

Halve the parsnips, scoop out the flesh, and mix to a stiff, smooth paste with the rest of the filling ingredients.

Roll out the pasta dough, and cut into rounds or squares; fill and shape into half-circles or triangles, sealing the edges after moistening with water. Or spoon the filling at intervals on a sheet of pasta dough, moisten the spaces between, and cover with another sheet of