4 Cheese Tortellini

1st phase

Mix flour and eggs together to make a dough (season to taste, salt and oil). If possible, use durum wheat flour. Knead flour and eggs to get a smooth dough, knead until it becomes elastic. If you do not use a mixer, it will take about 5 – 6 minutes. After that, cover it with a plastic wrap and leave in the fridge until you prepare tomato sauce and a filling mixture.

While the dough is in the fridge, grate and chop the cheese by your choice (Ricotta, Parmesan, Pecorino, Fontina cheese or other), put them in a bowl together with 20 dag of plucked basil. Season and mix well.

Saute garlic in olive oil in a thick bottomed pan, add chilli, oregano and tomatoes. Stir the tomatoes carefully not to break them (canned peeled tomatoes). When it boils cook the sauce for about 1 hour. At the end, add vinegar, stir the sauce well, add basil, season to taste (salt and black pepper) and add olive oil.

2nd phase

Take the dough out of the fridge and start kneading it on a floured surface, always push forward slightly, sprinkling flour from time to time and rotating it 90 degrees clockwise. Repeat until the dough is about 2 mm thick.

Cut the dough in the shape of a 10 cm circle. Put a teaspoon of cheese stuffing you prepared earlier in each circle. Brush around the stuffing to join the edges more easily, fold the dough by half to keep the stuffing in the centre and press the edges to seal. When you get a shape of a semicircle, fold the outer edges and press lightly. Cook tortellini in a boiling salted water for about 3 – 5 minutes. Drain tortellini and mix with previously prepared sauce.

Serve in a deep plate with a few sprigs of fresh basil.