RICOTTA TORTELLONI WITH TOMATO WATER - Cuisine Magazine - From New Zealand to the World

Ingredients

• TOMATO WATER
• 1kg very ripe tomatoes
• 2 teaspoons sea salt
• 1 shallot
• 2 cloves garlic
• 1 handful basil leaves
• 1 teaspoon white wine vinegar
• 1 teaspoon sugar
• TORTELLONI
• 250g ricotta (I used Massimo’s)
• grated zest of 1 lemon
• 15g (approx ¼ cup) finely grated parmesan
• ½ cup basil leaves, finely chopped
• 2 eggs, lightly beaten
• 200g ’00’ flour (or use plain flour)
• semolina flour, for the tray
• BASIL OIL
• ½ cup extra virgin olive oil
• TO SERVE
• 1 batch tomato water
• 5-6 tortelloni per person
• 4-5 mixed tomatoes, roughly chopped
• 1 small handful basil leaves
• 1 batch basil oil