Tortellini with Tomatoes

Ingredients

• 350 g hard wheat flour (or Type 405 flour)
• 2 Eggs
• 1 tbsp Olive Oil
• Salt
• flour (for working)
• 1 bundle mixed herbs (e.g., basil, parsley)
• 250 g cream cheese
• 1 egg
• 1 tsp lemon juice
• 1 pinch lemon zest
• Salt
• Pepper
• 250 g cocktail tomatoes
• 50 g butter
• 1 pinch turmeric
• Salt
• Pepper
• 2 tbsp chopped parsley
• 2 tbsp chopped basil
• basil for garnish

Instructions

1. 1.

   For the pasta dough, combine flour with eggs, 80 ml water, olive oil and 1 tsp salt in a bowl and knead into a smooth, supple dough. Shape into a ball, wrap in kitchen cloth and let rest at room temperature for 30 minutes.

2. 2.

   For the filling, rinse herbs, shake dry and finely chop. Mix with cream cheese. Separate the egg; set aside the whites, whisk yolk with cream cheese until smooth. Season with lemon juice and zest, salt and pepper.

3. 3.

   Roll out dough on a floured surface as thinly as possible (or use a pasta machine). Cut circles 7-8 cm in diameter and place 1 tsp filling in each center. Brush edges with egg white, fold into half-moons and press ends together firmly. Repeat to make all tortellini. Dust finished tortellini with flour and set aside.

4. 4.

   Cook in boiling salted water for about 5 minutes until they float to the surface.

5. 5.

   For the sauce, wash tomatoes and halve or leave some whole. Melt butter and sauté tomatoes 2-3 minutes. Season with a pinch of turmeric, salt and pepper. Toss tortellini in browned butter and plate. Sprinkle chopped herbs and garnish with basil.