Basil and mascarpone tortellini Recipe

Fresh tortellini with a basil and mascarpone filling, served with rocket and pine nuts.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.5/5

Les ingrédients

Pour people
  • 00 pasta flour : 200 g
  • Whole egg(s) : 4 whole
  • For the filling
  • Basil : 0.5 bunch
  • Mascarpone : 300 g
  • Grated nutmeg : 2 g
  • Ground Cloves : 1 pinch(es)
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • For the sauce
  • Dry white wine : 100 ml
  • Unsalted butter : 100 g
  • Maldon salt : 3 pinch(es)
  • Cherry tomato(es) : 10 whole
  • Freshly ground black pepper : 3 Turn
  • For the rest of the recipe
  • Rocket : 1 bunch



    Separate 2 of the eggs and discard 2 of the whites.
    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and egg yolks together, pour into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg, water or olive oil).

    Continue to work the ball of flour and egg with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.
    Wrap in clingfilm and leave to rest at room temperature for at least 15 minutes.
    Take the pasta out of the fridge and roll through the pasta machine on setting number 1. Roll 3 times on this setting, then repeat this on settings 2 and 3.

    Lay out the strips of pasta and cover with a piece of cling film to prevent it from drying out.


    Toast the pine nuts in the oven at 180'C until they are golden in colour. Allow to cool. Finely chop the basil and the pine nuts, then mix with the mascarpone, nutmeg and a pinch of cloves. Season with salt and pepper to taste.

    Uncover the sheets of pasta.

    Take one pasta sheet and place 4 large teaspoons of the filling along the middle, making sure the mounds of filling are evenly spaced. Lightly brush the pasta around the filling with egg yolk. Fold the top edge of the sheet over the filling to meet the bottom edge of the sheet, then press around the filling with your fingers to seal (make sure there are no air bubbles in the pasta). Repeat with the remaining sheets of pasta and the filling. Cut out the tortellini, using a medium size cutter to stamp out a half moon shape. Press the middle down lightly, then bring the bottom corners of the half-moon together to form a circle. Pinch the ends together to seal. Place the prepared
    tortellini onto a lightly floured plate until ready to cook.

    Cook the tortellini, in batches, in a pan of salted boiling water for 2-3 minutes.


    Place the wine and the tomatoes into a pan and reduce the wine by half. Lower the heat and start to
    whisk in the cold butter piece by piece until you have a smooth and glossy sauce. Season with salt and pepper. Pass the sauce through a fine sieve to remove the tomato skins.

    Serve the tortellinis with the butter sauce and a few rocket leaves on top.

Chef's tip

«Make sure to press any air out of the tortellini as you close them - if there is air inside they are likely to burst while cooking.»

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