mixed cheese and basil tortellini with a fresh and chunky tomato sauce

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Cooking receipe to make mixed cheese and basil tortellini with a fresh and chunky tomato sauce under category General Recipes. You may find some video clips related to this receipe below.

mixed cheese and basil tortellini with a fresh and chunky tomato sauce

jamie oliver

naked chef

55g fontina cheese

55g pecorino cheese

55g parmesan cheese

55g ricotta cheese

2 good handfuls of fresh basil picked salt and freshly ground black pepper 455g pasta (qv special recipe pasta)

1 tomato sauce recipe (qv basic tomato sauce)

extra olive oil and parmesan cheese to serve

Grate or finely chop (if necessary) the cheeses and add to a bowl with three quarters of the basil torn up.

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.

Season with a little pepper.

Then fill your tortellini (qv tortellini) and cook in boiling salted water for 3 to 4 minutes until tender.

You should be able to cook your tomato sauce once prepared 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.

Some of the worst tortellini that I have tried have been mixed cheese ones. I must admit they

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