TORTELLI PASTA IN BASIL SAUCE | RECIPE - Sorrentina Honestly Italian

Tortelli Pasta in Basil Sauce

Prep Time : 1 hour
Cooking Time : 15 minutes
Serves : 4

DID YOU KNOW

One of the mainstays of Italian cuisine, Cacio e Pepe when literally translated, means ‘cheese and pepper’. This simple but wholesome Roman dish is made using just four ingredients: pepper, cheese, dried pasta and boiling water. We’ve taken this authentic Italian dish and given it a refreshing twist by finishing it in a moreish basil cream emulsion. Even so, this version remains honestly Italian at heart. Let’s get cooking!

PREP TIME
1 hour
COOKING TIME
15 minutes
SERVES
4

Ingredients

FOR THE PARMESAN FONDUE FILLING

  • 150gms, Parmesan Cheese
  • 50gms, Pecorino Cheese
  • 300ml, Milk
  • 15gms, Flour
  • 20gms, Butter
  • 5gms, Pepper 

FOR THE PASTA DOUGH

  • 350gms, Farina
  • 150 gms, Semola
  • 6 eggs
  • 3gms, Salt 

FOR THE BASIL PUREE

  • 100gms, Sorrentina’s Basil Seed Pesto
  • 20ml, Extra-Virgin Olive Oil
  • 100gms, Cream
  • 20ml, Ice-Cubes

FOR THE FINISHING TOUCHES

  • 15 pcs, Ravioli
  • 25gms, Butter
  • 25gms, Parmesan Cheese
  • 15m, Basil Cream
  • 2gms, Black Pepper
  • 1gm, Salt
  • Cherry Tomatoes (For garnishing)
  • Pine Nuts (For garnishing) 

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
Shop these Italian pantry staples at your nearest gourmet grocery store or order them online via Swiggy or Zomato. For more updates on all things Italian, follow @sorrentina_honestlyitalian on Instagram

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