Pork-filled tortellini with basil infused tomato creme

Tam West

Like ravioli, the filling for these can be anything from meat to seafood or vegetables. This filling is really a cheat’s version — it’s super quick, easy to make and deliciously tasty. It can be prepared a day in advance and kept in the fridge along with the sauce and the pasta dough. This creamy sauce has a wonderful flavour and texture. Taking the basil out before the sauce is pureed keeps the pure colour and keeps the basil a surprise.

Make this using my fresh egg pasta recipe. And for a step-by-step to the recipe, see here.

Ingredients

400 g	Pork sausages, use gourmet sausages (Main)
1 Tbsp	Chopped parsley
¼ cup	Onions, finely diced
½ tsp	Sweet smoked paprika
1 serving	Fresh egg pasta dough, see above for a link to the recipe (Main)

For the tomato creme sauce

2 Tbsp	Olive oil
½ cup	Onions, finely diced
½ tsp	Crushed garlic
1 can	Chopped tomatoes, 400g (Main)
½ tsp	Sugar
1 cup	Basil leaves, picked (Main)
¼ cup	Cream (Main)
½ cup	Parmigiano-reggiano, grated

Directions

1. For the filling, remove skin from the sausages and place in a bowl with parsley, onion, paprika, and some salt and pepper. Mix well.
2. Roll sheets of pasta, lightly flour then use a 7cm cookie cutter or a metal ring cutter to make discs. Place a teaspoon of sausage filling in the centre of each disc. Lightly brush half of the outer edge of the disc with the tiniest amount of water. Fold the edges together then pinch tightly closed to ensure no filling comes out during cooking. Bring the two "pointed corners" of the dough together and pinch tight. Place the tortellini on a lightly floured tray lined with baking paper.
3. For the sauce, heat the olive oil in a saucepan and cook onion on a gentle heat for 10 minutes. Add garlic, tomatoes and sugar. Bring to the boil then turn down to a gentle simmer. Add half the basil and cook for 15 minutes. Pick out and remove the leaves. Add cream and some salt and pepper then puree until smooth and velvety.
4. Use two large pots of boiling salted water to gently cook tortellini for 6-7 minutes until al dente. Spoon hot sauce into warm bowls, serve tortellini on top. Drizzle with extra sauce then sprinkle generously with parmigiano reggiano and garnish with remaining fresh basil leaves.

More of Geoff's fresh pasta recipes

• Pumpkin ravioli with goat's cheese and golden raisins
• Fresh spinach fettuccine with tomatoes and chilli