Mix flour, cayenne pepper, salt and black pepper together. Make a well and break in eggs. Mix flour into eggs slowly to form dough. Knead for 10 minutes. Wrap in cling film and chill for 20 minutes.
Filling: Put all ingredients in a blender and whizz to a smooth paste.
Roll out pasta and cut into 3cm circles. Put a little of the filling mix in the centre of each pasta circle. Brush edges with water then fold in half. Make sure no air is in semi circle of pasta, seal edges.
Roll semi circle of pasta round your little finger till two ends meet, squeeze to join together.
Sauce: Melt the butter in a pan. Add the cream and heat gently (do not boil). Add the Parmesan and stir until melted. Season with salt and black pepper. Keep warm while the pasta cooks.
Cook pasta in salted boiling water for 5 minutes.
Put pasta in a bowl, cover with sauce and sprinkle with paprika.