Ricotta tortelli with raw tomato and basil sauce

SERVES 4

1 quantity of enriched pasta

dough (see right)

Sea salt and freshly ground

pepper

Finely grated ricotta salata (salted ricotta) or pecorino, to serve

FOR THE FILLING

750g ricotta

Freshly grated nutmeg, to taste

FOR THE SAUCE

5 very ripe, summer tomatoes, cored and seeds removed, finely chopped

10 basil leaves

100ml extra-virgin olive oil Juice of ½ lemon

1 To make the filling, season the ricotta with nutmeg, salt and pepper to taste, and mix together well.

2 Start putting the dough through the pasta machine, gradually lowering the setting; take it through on the lowest setting twice to get the sheet of pasta as thin as possible. Lay the pasta sheet on the bench and cut it in half lengthways, then cut the halves into 8cm squares.

3 Place a teaspoonful of the filling towards the bottom right-hand corner of a square and carefully brush the other three sides of the square with a damp pastry brush. Roll the bottom right-hand corner over and into the middle of the square; continue to roll it over flat, then press the sides down with the edges of your hands or your index fingers. You should have a little parcel reminiscent of a Minties wrapped sweet. Repeat with the remaining squares.

4 Lightly flour the tortelli and spread them out on the bench to dry for 10 minutes, turning them occasionally so they dry evenly.

5 Meanwhile, for the sauce, simply combine all the ingredients.

6 Cook the tortelli in plenty of boiling salted water for 5 minutes or until cooked through. Remove with a slotted spoon and divide between four plates. Very gently warm the tomato sauce and spoon over the tortelli, then serve with ricotta salata or pecorino.

Tip This type of ravioli or tortelli is best made on the day you wish to serve it. Alternatively, it freezes well.

Variation You can fill this pasta with anything you like. Roasted mashed pumpkin (squash) is amazing, especially with either crushed amaretti biscuits or crushed almonds through it. Serve with finely grated parmesan and spoonfuls of nut-brown butter.