Ricotta & Basil Tortellini

Place the flour in a mixing bowl and make a hole in the middle. Pour the eggs in the center of the hole, then add the olive oil and. Mix the dough with your hands until well combined.

Add water bit by bit while kneading the dough with the palm of your hand. Knead the dough until you end up with a smooth ball of pasta. Wrap the dough in cling wrap and let it rest for 10 minutes.

Mix all ingredients together until well combined and set aside until ready to use.

Get a rolling pin ready, lightly dust the counter with flour, place your dough onto the floured surface, and press flat. Start rolling your dough thin enough to feed through the pasta roller (about 3mm thick). You will need to cut wide strips to fit into the roller.

Take one pasta sheet at a time and feed it through the roller on the wide setting (#5).

Change the setting to 2 sizes smaller (#3) and feed each sheet through again. You may need to dust the dough sheets in between as needed.

Change your roller to the final setting (#2), then do a last feed of each sheet.

Use a glass to cut out round discs from your pasta sheets.

Place a teaspoon of filling in the center of each pasta disc.

Fold one end of the disc over to create a half-moon. Make sure your filling does not pop out. Pinch the edges of each half-moon to ensure the pasta is sealed.

Take the two points of each half-moon and gently bring them together, letting them overlap and pinch to seal the two points. Your tortellini should resemble a little hat.

Bring a pot of water to boil and add a tiny bit of vegetable oil. The water must be boiling.

Add your tortellini in batches (not to overcrowd the pot). Each batch will cook for about 3 minutes (the pasta should be cooked but still al dente). Remove tortellinis from water and set aside. Do not rinse with water.

Heat a saucepan, add the cream and parmesan cheese, and stir until well combined. Season with salt and pepper to taste.

Heat a pan or wok, add a little olive oil blend, and sauté your tortellinis in batches until they are golden brown.

Place a few sautéed tortellinis into each pasta bowl, pour over some parmesan cream, and garnish your dish with a little extra grated parmesan cheese.