Fresh basil and ricotta tortellini in a pesto sauce!
Pasta - 150g tipo "00 flour, 50g semolina, 2 eggs and 1 yolk
Roll very thinly and place ricotta in a basil leaf. Seal properly and dust with semolina prior to cooking.
Make a loose pesto with basil, pine nuts, half clove garlic, salt, pepper, lemon juice, Parmesan and olive oil. Drain cooked pasta and toss in pesto sauce. Immense!