Tomato and Ricotta Tortellini with Basil

Ingredients

• Fresh pasta
• 2 cup (300g) plain flour
• 2 teaspoon salt
• 3 large eggs
• 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
• 2 tablespoon tomato juice, optional
• 1 tablespoon extra virgin olive oil
• Sauce
• 1 egg, beaten lightly
• 125 gram butter, chopped
• 1 tablespoon lemon juice
• 1/3 cup red and green basil leaves
• 250 gram cherry tomatoes, halved
• 1 clove garlic, crushed