by Pete Evans

Serving size: Serves 2-4
Cuisine type: Italian
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Pasta

This dish was on the first menu at our restaurant Hugo's, at Bondi, and it actually stayed on the menu for years, as it turned out to be one of our best-sellers. It's a recipe that goes to prove that good food does not have to cost an arm or a leg.

INGREDIENTS

1 egg, beaten lightly
125g butter, chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1/3 cup red and green basil leaves
250g cherry tomatoes, halved
1 clove garlic, crushed
1 tablespoon grated parmesan cheese

FRESH PASTA
2 cups (300g) plain flour
2 teaspoons salt
3 large eggs

TOMATO AND RICOTTA FILLING
1 cup (250g) ricotta cheese
1/4 cup (35g) semi-dried tomatoes,
chopped finely
1 egg yolk
6 fresh basil leaves, shredded finely
1 tablespoon grated parmesan cheese
1-2 tablespoons tomato juice, optional
1 tablespoon extra virgin olive oil

METHOD

1. FRESH PASTA: Combine flour and salt in a food processor. With motor running, add eggs. Process for a few minutes until dough clings together and feels springy (but not sticky). Tip it onto a lightly floured bench, knead for a few minutes, then wrap in plastic; stand for 1 hour at room temperature.

2. TOMATO AND RICOTTA FILLING: Combine all ingredients in a medium bowl. Season to taste with salt and pepper.

3. Divide pasta dough in half. Press each piece into a rectangle about 8cm wide. Pass this piece of dough through rollers on a pasta machine set to the widest setting. Fold the resulting dough into 3, turn 90 degrees and roll it through again. Change to next setting and roll dough through 3-4 times. If it gets too long to handle, cut it in half. Continue in this manner until dough has passed through third-last notch. Cut pasta into 9cm squares.

4. Using a pastry brush, brush the edges of each square with egg. Place 1 heaped teaspoon of Tomato and Ricotta Filling in the centre of each pasta square and fold over diagonally to make a triangle. Brush a little more egg on two corners of each triangle and twist around your fingers so they come together. Press together to seal.

5. Cook tortellini in boiling well-salted water, uncovered, for about 2 minutes or until cooked through; lift out with a slotted spoon. Drain on absorbent paper.

6. Heat the butter in a frying pan for about 2 minutes or until it turns nut brown. Remove from the heat; add the juice and oil then basil, cherry tomatoes, garlic, tortellini and parmesan; toss gently. Serve with extra grated parmesan.

Tortellini suitable to freeze. Not suitable to microwave.

See The Weekly's Food Team cooking these delicious recipes at the Sydney Royal Easter Show, five shows a day on April 14-16, 20, 21, 24-27. Tickets at the show or online at eastershow.com.au.