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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/

By Andrew Blake
  • 50 mins preparation
  • 1 hr cooking plus cooling, resting
  • Serves 10
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Ricotta parmesan tortellini with tomato sugo and basil
This recipe makes 36 tortellini.


  • 1 egg, lightly beaten, for eggwash
  • To serve: extra-virgin olive oil, torn baby basil and shaved parmesan
Tomato sugo
  • 2 kg very ripe Roma tomatoes, halved lengthways
  • 6 garlic cloves
  • 125 ml extra-virgin olive oil (½ cup)
Pasta dough
  • 250 gm (1 2/3 cups) plain flour
  • 3 eggs
  • 1-2 tbsp olive oil
Ricotta filling
  • 200 gm firm ricotta
  • 120 gm parmesan, finely grated
  • 1 egg


  • 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

  • Author: Andrew Blake