Make your own thin, tender pasta parcel, rolled into a beautiful shape and bursting with mildly herby cheese. The tortellini is topped with a pesto, jam packed with basil, walnuts and parmesan.
By Sami Berger
Homemade pasta is not a regular thing around here. In fact, pasta is often one of those “I can’t think of anything else to make,” quick dinners, that gets thrown together in as fast as it takes for the noodles to cook. However, when I have a little forethought and time, fresh pasta is a whole other experience than that quick dinner. The texture of fresh pasta can’t be beat, but even more, being able to stuff your pasta with whatever you want changes everything. Like dumplings, fresh, homemade stuffed pasta is not even close to what you buy at the store. You can taste what’s inside. These ricotta and basil tortellini therefore taste like just that: ricotta and basil.
If you’ve never made pasta before, it’s not something to be intimidated by. I have a bunch of tips and extra photos over here, but the gist of it is: you make some dough, rest it for 30 minutes and roll it out. The rolling and shaping step is the longest part, but I think it’s a lot of fun. The trick is to work in small batches and not to let the dough dry out before you have a chance to shape it. Just keep the dough that you’re not using covered in plastic wrap and you will be good.
And what you end up with is pretty special. Imagine a parcel of thin, tender pasta, rolled into a beautiful, pillowy shape, bursting with mildly herby cheese. The tortellini is topped with a pesto, jam packed with basil, walnuts and parmesan. It’s a smooth sauce that makes the whole dish more vibrant, more basil-y, and more cheesy.Print
Sami Berger is the author of My Second Breakfast, a mostly healthy, mostly vegetarian blog. Inspired by her travels and life in a new city, My Second Breakfast is a space to tell stories and experiment with sometimes new, sometimes familiar and most importantly, always delicious, flavours.