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Ricotta parmesan tortellini with tomato sugo and basil

Australian Gourmet Traveller recipe for ricotta parmesan tortellini with tomato sugo and basil/
Ricotta parmesan tortellini with tomato sugo and basil

Ricotta parmesan tortellini with tomato sugo and basil

James Geer
10
50M
1H
1H 50M

This recipe makes 36 tortellini.

Ingredients

Tomato sugo
Pasta dough
Ricotta filling

Method

Main

1.For tomato sugo, preheat oven to 180C. Squeeze tomatoes to remove seeds and excess liquid (discard), place in a large roasting pan with garlic, drizzle with oil, season to taste and roast until very tender (45-50 minutes). Cool slightly then pass through a fine mouli (see note) and season to taste, adding a pinch of sugar if tomatoes aren’t sweet enough.
2.For pasta dough, combine flour and 1 tsp fine sea salt in a food processor and, with motor running, add eggs one at a time, then add olive oil until dough just comes together. Turn out onto a lightly floured surface and knead until very smooth (4-5 minutes). Wrap in plastic wrap and set aside to rest (30 minutes).
3.Meanwhile, for ricotta filling, combine ricotta, parmesan and egg in a bowl, season to taste and refrigerate until required.
4.Divide pasta dough into 3, then, working with a piece at a time, feed through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch until you reach the second-narrowest setting. Cut out 7cm-diameter rounds from pasta (discard scraps), place 2 tsp ricotta filling in the centre of each round, brush edges with eggwash, fold pasta over to form a half-moon. Press edges to seal, then bring tips together and pinch to seal. Place on a lightly floured tray.
5.Reheat tomato sugo in a saucepan and keep warm. Cook tortellini in a large saucepan of simmering salted water until they float (1-2 minutes), then drain well. Divide sugo among serving plates, top with tortellini, drizzle with extra-virgin olive oil, scatter with basil and parmesan, season to taste and serve hot.

If you don’t have a mouli, process the tomato mixture in a food processor and pass through a fine sieve instead.

This recipe is from the April 2013 issue of

.

Notes

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