Tortelli with Cheese, Almonds and Lemon Stuffing in Arrabiata Sauce

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Stuffing: Chop the almond. Grate the lemon zest in microplane.
In a bowl, mix cream cheese, almond, lemon zest, lemon juice, parsley and Season.
Adjust the consistency with cream. Adjust the taste.
Put the stuffing in piping bag. Chill.
Cut the flattened pasta dough using a 2.5 inch round mold.
Put the the stuffing on the centre of the tortelli.
Use water or egg white for sealing. Encase, Push the centre and round it. Chill.
Base Sauce: in a medium pot, on a medium high heat, add in olive oil, onion, garlic and salt.
Add in chili flakes, mashed canned tomatoes.
Add in stock. Simmer.
Pasta: çook the tortelli in boiling water and salt. Once the tortelli floats, add more 1 minute to cook.
Final Sauce: In a medium pan, add stock and arabiatta sauce. Add in salt. Add the cooked tortelli and butter. Toss. Add in olive oil, parsley and cheese.
Transfer to plate. Garnish with cheese, parsley and olive oil.