Рецепт Mixed Cheese And Basil Tortellini With A Fresh And Chunky Tomato Sauce
by Global Cookbook

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	Порций: 4

Ингредиенты

2 x good handfuls of fresh basil picked salt and freshly grnd black pepper 455g pasta (qv special recipe pasta)
1 x tomato sauce recipe (qv basic tomato sauce)
extra extra virgin olive oil and parmesan cheese to serve

Grate or possibly finely chop (if necessary) the cheeses and add in to a bowl with three quarters of the basil torn up.
It is always a good idea to add in one binding cheese such as ricotta to your mix as this helps to hold it all together.
Season with a little pepper.
Then fill your tortellini (qv tortellini) and cook in boiling salted water for 3 to 4 min till tender.
You should be able to cook your tomato sauce once prepared in the same amount of time which it takes to cook the tortellini.
When the tortellini are cooked drain them add in the tomato sauce and toss. Add in the remaining fresh basil (whole) and toss again.
Serve with a tittle extra extra virgin olive oil and some parmesan cheese.
Some of the worst tortellini which I have tried have been mixed cheese ones. I must admit they've always been from supermarkets or possibly horrible delis and they've been filled with leftover or possibly 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 which 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.
Serves 4