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Tomato Tortellini with Tomato Basil Sauce
Although fresh tortellini is increasingly available in supermarkets and delicatessens, nothing tastes quite as good as real home-made pasta. Once the production line is assembled, with the pasta shapes cut out and the filling on standby, the process is simple, efficient and fun!
Ingredients
⅔ quantity Pasta Dough with
15ml/1tbsp tomato purée beaten into the eggs
1 egg, beaten for brushing
Dash of olive oil
Chopped fresh basil, to garnish
Freshly grated Parmesan cheese, to serve
For The Filling:
400g/14oz can chopped tomatoes, drained
2 cloves of garlic, crushed
175g/6oz fresh breadcrumbs
3tbsp chopped fresh basil
Salt and freshly ground black pepper
For The Sauce:
30ml/2tbsp olive oil
1 clove of garlic, crushed
1 small onion, very finely chopped
400g/14oz can chopped tomatoes
30ml/2tbsp tomato purée
4tbsp chopped fresh basil
Salt and freshly ground black pepper
Details
Serves: 8
Method
Wrap the pasta dough in clingfilm to prevent it from drying out and set aside.
To make the filling, mix all the ingredients together in a medium-sized bowl and set aside, covered.
To make the sauce, heat the olive oil in a large saucepan and sauce the garlic and onion for about 5 minutes, until softened. Add the remaining sauce ingredients and simmer for 10-15 minutes, until bubbling and thickened. Set aside, covered, to keep warm.
To make the Tortellini, cut the pasta dough in half. Keep one portion covered with clingfilm and roll out the other portion to a 30cm/12inch square. Cut the dough into six 5cm/2inch strips. Now cut the strips into 5cm/2inch squares and brush each one with a little beaten egg.
Place a little of the tomato filling on each pasta square, then fold the squares over into triangles. Seal the edges, then wrap the long side of the triangle around the tip of your forefinger and pinch the corners together tightly. Continue sealing and shaping the tortellini, then roll out the other half of the pasta dough and repeat the process. Place the filled tortellini on baking sheets lined with greaseproof paper.
To cook the tortellini, bring a large saucepan of water to the boil and add the pasta with a dash of olive oil. Cook for about 5 minutes, stirring occasionally, until tender. Drain and set aside, covered, to keep warm.
Reheat the sauce and serve with the tortellini, garnished with chopped fresh basil and sprinkled with freshly grated Parmesan cheese.
TIP:
Do not overfill the tortellini with stuffing or they may split during cooking.
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