Tortelli Pasta In Basil Sauce

Directions:

• FOR THE PASTA DOUGH
• To ensure that the dough for the tortellini has enough time to rest, prep it at least 30 mins before you need it
• 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 Whip the eggs together and pour in the center of the well
• Slowly mix all the ingredients, until the dough turns hard
• Cover the dough with cling wrap and allow it to rest
• FOR THE PARMESAN FONDUE
• Set up a double boiler, comprising a pan of hot boiling water, covered with a steel bowl
• Make sure that the water/ steam does not come into direct contact with the mixture inside the bowl
• Except for the black pepper, add in all the ingredients and start cooking
• After around 15 minutes, the mixture should thicken
• Finally, add in the black pepper and allow the mixture to chill
• FOR THE BASIL CREAM
• Blend Sorrentina’s Basil Seed Pesto with ice-cubes and fresh cream or olive oil to make a smooth puree
• FOR THE TORTELLI
• Sheet the dough using a rolling-pin
• The perfect dough should be as thin as possible, such that the working table below it becomes visible
• Using a round cutter, cut the pasta sheet to around 8 cm in diameter Place the filling in the center of the round-cut pasta sheets
• Place the filling in the center of the round-cut pasta sheets
• 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
• Fold the two ends towards you to make a triangle and pinch the corners
• Make sure the pasta/ tortelli is sealed from all ends, such that it does not leak once blanched
• FINAL TOUCHES
• Put the pasta into the slightly salted blanching water. Cook it for around 2 ½ minutes in the blancher
• In a cold pan, add the vegetable stock and butter and let it melt
• When the blanched pasta is around 80% done, add it to the pan and let it cook in the flavored broth
• Once the water has reduced to half, take the pan off the flame and let it cool slightly for 15 seconds
• Add in the basil cream, parmesan cheese, salt, black pepper and chili if needed
• The tortelli should be well-coated in the sauce
• FOR THE GARNISH
• Garnish the pasta with cherry tomatoes and pine nuts