For the Pasta Dough, place all ingredients into a food processor and blitz until mixture comes together as a dough. Turn out onto a floured surface and kneed to form a smooth and elastic dough. Wrap in cling film and set aside to rest.
Meanwhile, for the Roasted Carrot Filling, place all ingredients into a large frypan over medium heat. Cook, stirring continuously until lightly caramelised. Transfer to a food processor and blitz to a smooth puree. Pass through a fine sieve and set aside to cool.
Unwrap rested pasta dough and roll out through a pasta machine into sheets.
Place 1 tablespoon of the reserved Roasted Carrot Filling at 8cm intervals along the pasta sheet. Cut around the filling with an 8cm round cutter. Brush edges with some egg yolk and fold into tortellini. Press down to seal, transfer to a tray lined with baking paper and cover with a clean tea towel. Set aside.
For the Roasted Tomatoes, spread cherry tomatoes onto a baking tray lined with baking paper. Season with salt and pepper and drizzle with olive oil. Roast in the oven until skins begin to blister and collapse, about 13-15 minutes. Remove from oven and set aside.
For the Sauce, heat butter, sage and lemon myrtle leaves in a small frypan over medium heat until butter is brown in colour. Remove from the heat. Pass 4 of the reserved Roasted Tomatoes through a sieve and stir into the sauce. Season and set aside, keeping warm.
For the Crispy Enokis, place enokis and grapeseed oil into a small saucepan on low heat and slowly fry until golden and crisp. Remove from oil and place onto paper towel to drain. Season with salt and set aside.
For the Leeks, place leeks, standing upright, into a medium sized frypan over low heat. Add butter and oil to the pan and baste with melted oil and butter from the pan until lightly caramelised. Place into the oven until golden brown, about 10-12 minutes. Transfer leeks to a medium sized bowl and cover with cling film. Insert the hose of a smoking gun. Light smoking chips and allow the bowl to fill with smoke. Remove hose and seal bowl tightly with cling film. Set aside.
For the Pangrattato, combine flour, milk and water in a food processor until mixture just comes together. Wrap in cling film and set aside to rest for 10 minutes.
Remove from fridge and roll out to a 5mm thick circle. Season with rosemary, salt and pepper. Heat 1 tablespoon of olive oil in a large frypan over medium heat. Add dough and fry until golden and cooked through on both sides. Remove bread and allow to cool slightly. Transfer to a food processor and blitz to a crumb. Return to the frypan and cook, stirring occasionally, until crunchy and golden, about 3-5 minutes
To serve, bring a large saucepan of salted water to the boil over high heat. Add tortellini and cook until al dente, about 2 minutes. Strain well and divide between serving bowls. Add 2 pieces of the Leeks and 4 Roasted Tomatoes to each plate. Top with Crispy Enokis and Pangrattato. Garnish with sorrel leaves, fennel fronds and jug of Sauce on the side.