Pork-filled tortellini with basil infused tomato creme
Photo by 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.
|400 g||Pork sausages, use gourmet sausages|
|1 Tbsp||Chopped parsley|
|¼ cup||Onion, finely diced|
|½ tsp||Sweet smoked paprika|
|1 serving||Fresh egg pasta dough, see above for a link to the recipe|
For the tomato creme sauce
- For the filling, remove skin from the sausages and place in a bowl with parsley, onion, paprika, and some salt and pepper. Mix well.
- 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.
- 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.
- 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