Ricotta, lemon and basil tortelloni with cherry tomato sauce

Light but fragrant filling: lemon pairs well with basil and ricotta. I made quick tomato and basil sauce; butter or good Garda olive oil works too. The filling made 18 tortelloni; I made tagliatelle with leftover dough. Double filling quantities for more tortelloni.

INGREDIENTS FOR 18 TORTELLONI

PASTA

300 g TYPE 00 FLOUR

3 EGGS

SALT

FILLING

250 g RICOTTA

100 g GRATED PARMESAN OR GRANA PADANO

GRATED ZEST OF 1 ORGANIC LEMON

10 BASIL LEAVES

SALT

PEPPER

Here is the yield from those quantities.

I use a mixer for classic dough, or make a flour well on the worktop, add eggs and salt and knead to a uniform ball.

I rest under a bowl for half an hour.

I mix ricotta and Parmesan for the filling.

I add salt and pepper.

I grate lemon zest.

I chop basil with a ceramic knife to prevent browning.

I add to ricotta.

I mix and set aside.

I roll with a pasta machine, dusting with flour and narrowing rollers; on my Kenwood I used setting 6.

I cut circles.

I moisten edges with egg white or water, close and seal with my mould or fork tines.

I arrange on a floured surface.

I make tagliatelle with leftover dough and dust with semolina.

Double filling for twice the tortelloni. For sauce, I fry a garlic clove in extra virgin olive oil, add a jar of cherry tomato sauce, salt and pepper and cook for 10 minutes, adding basil at the end.

I boil tortelloni in salted water for 5 minutes, drain gently and serve with tomato sauce, Parmesan, basil and oil. I used the same sauce for tagliatelle.