I can still remember the explosion of flavour in my mouth while eating one of my grandma’s Tortelloni during our Sunday lunches when I was I kid. This is definitely on top of my favourite dishes chart.. not any Tortelloni, only my grandma’s is at number 1.
- Start with Tortelloni: put the flour on the wooden surface and make a hole in the centre, put 5 eggs in the hole and start mixing with a fork until it start being uniform (you can also add a little pinch of salt and a little bit of olive oil according to your taste). Work the dough until nice and smooth. Let it rest for at least half an hour.
- Meanwhile make the filling: in a large bowl mix together the Ricotta cheese, Parmesan, 2 eggs, chopped parsley, salt, pepper and nutmeg. Mix well and put it in the fridge.
- Make the tomato sauce: in a sauce pan heat a bit of olive oil, fry onions and garlic with a pic of salt and pepper. Using a pan of boiling water blanche the tomatoes in order to remove skin and seeds, then chop them and add them to the sauce pan, together with the fresh basil, cook for few minutes then add the tomato passata and 1/2 tsp of sugar. Let it simmer for 10, blend it with an immersion blender and add salt and pepper to taste, keep it warm at very low heat.
- Working the pasta dough with a rolling pin or a machine make many little squares (1 mm thick and 5 cm wide). Put the filling in the centre and fold the square into triangle, pressing on the edges in order to let the filling stay inside. Now connect two edges around your finger and press to keep it together. Put the Tortelloni on a floury paper or wooden surface and cover them until you cook them.
- Melt the butter in a frying pan with a splash of olive oil, add the sauce and let it cook for few minutes, meanwhile bring water to boil in a pan, add a handful of salt and cook the Tortellini until they are floating (it takes just few minutes). Transfer them form the boiling water straight to the sauce with a “spider”, mix them well and serve immediately on the plate with a sprinkle of grated Parmesan on top.