Mixed Cheese and Basil Tortellini Tomato Sauce


55 grams pecorino cheese
2 handfuls fresh basil picked
extra olive oil and parmesan cheese to serve
salt and freshly ground black pepper
455 fresh pasta sheets


Grate or finely chop the cheeses and add to a bowl with three quarters of the basil torn up. Season with a little pepper.
Then fill your tortellini and cook in boiling salted water for 3 to 4 minutes until tender. You should be able to cook your tomato sauce in the same amount of time that it takes to cook the tortellini.
When the tortellini are cooked drain them add the tomato sauce and toss. Add the remaining fresh basil (whole) and toss again.
Serve with a tittle extra olive oil and some Parmesan cheese.


* It is always a good idea to add one binding cheese such as ricotta to your mixture as this helps to hold it all together.
Some of the worst tortellini that I have tried have been mixed cheese ones. I must admit they've always been from supermarkets or horrible delis and they've been filled with leftover or really rubbery cheap cheese. This tortellini recipe is absolutely superb because you choose and balance the cheeses to your own taste. Choose different mixtures strong cheeses creamy cheeses a combination that you enjoy eating. Remember when cheese cooks it melts and some cheeses such as fontina have better melting qualities. The fresh tomato sauce is great because as well as giving a lot of flavour it also cuts through the fattiness of the cheese.



4.0 servings


Tuesday, December 8, 2009 - 10:42pm



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