Tortelli Pasta In Basil Sauce

Preparation

FOR THE PASTA DOUGH

1. To ensure that the dough for the ravioli has enough time to rest, prep it at least 30 mins before you need it
2. To make the dough, mix all the dry ingredients together. This includes the semola, farina and salt. Create a well with a hole in the center
3. Whip the eggs together and pour in the center of the well
4. Slowly mix all the ingredients, until the dough turns hard
5. Cover the dough with cling wrap and allow it to rest

FOR THE PARMESAN FONDUE

1. Set up a double boiler, comprising a pan of hot boiling water, covered with a steel bowl
2. Make sure that the water/ steam does not come into direct contact with the mixture inside the bowl
3. Except for the black pepper, add in all the ingredients and start cooking
4.  After around 15 minutes, the mixture should thicken
5. Finally, add in the black pepper and allow the mixture to chill 

FOR THE BASIL CREAM

1. 1. Blend Sorrentina’s Basil Seed Pesto with ice-cubes and fresh cream or olive oil to make a smooth puree

FOR THE TORTELLI

1. Sheet the dough using a rolling-pin
2. The perfect dough should be as thin as possible, such that the working table below it becomes visible
3. Using a round cutter, cut the pasta sheet to around 8 cm in diameter
4. Place the filling in the center of the round-cut pasta sheets
5. Form half-moons and use water to stick the pasta. Once halved, try to eliminate any air gaps in the pasta by punching in the dough
6. Fold the two ends towards you to make a triangle and pinch the corners

NOTE – Make sure the pasta/ tortelli is sealed from all ends, such that it does not leak once blanched

FINAL TOUCHES

1. Put the pasta into the slightly salted blanching water. Cook it for around 2 ½ minutes in the blancher
2. In a cold pan, add the vegetable stock and butter and let it melt
3. When the blanched pasta is around 80% done, add it to the pan and let it cook in the flavored broth
4. Once the water has reduced to half, take the pan off the flame and let it cool slightly for 15 seconds
5. Add in the basil cream, parmesan cheese, salt, black pepper and chili if needed
6. The tortelli should be well-coated in the sauce

FOR THE GARNISH

1. Garnish the pasta with cherry tomatoes and pine nuts

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