Four Cheese Tortellini

Ingredients

Tortellini

Four Cheese Filling

Tomato Basil Sauce

Garlic Cream Foam

Method

Tortellini

1. In a food processor, add flour and salt 
2. Beat egg yolks and egg together, add into food processor in 3 parts while alternating with olive oil 
3. Pulse until a crumble texture is achieved 
4. Transfer to tabletop and knead to form a smooth dough 
5. Allow to rest for 1 hour before sheeting to size 7 in the pasta roller 
6. Use immediately

Four Cheese Filling 

1. In a food processor, add all ingredients and mix well 
2. Allow filling to rest in chiller for 2 hours before using 

Tomato Basil Sauce 

1. In a pot, heat olive oil then sauté onion and garlic until soft and fragrant 
2. Add cherry tomatoes and cook for 6-8 minutes 
3. Add chopped tomatoes, bring to boil, reduce heat and allow to simmer for 30 minutes until sauce has thickened 
4. Add basil then season with salt and pepper 

Garlic Cream Foam 

1. In a pot, sauté garlic until fragrant then add Anchor Chef’s Classic Whipping Cream 
2. Using an immersion blender, blend hot cream until foamy 
3. Use immediately 

Assembly

1. On a sheet of pasta, cut with round cutter (Ø=7cm) 
2. Brush the rims of pasta with egg wash 
3. Scoop about 10-15g of 4 Cheese Filling onto pasta 
4. Fold in half and seal the rims 
5. Pull both ends to meet and press together 
6. In a pot, boil water, add some salt, blanch tortellini 
7. Toss tortellini in Tomato Basil Sauce and fresh basil 
8. Plate tortellini and add Cheese Foam 
9. Garnish with shaved parmesan and fresh basil leaves