Fresh Egg Tortellini with Cheese Filling on Tomato Cream

Egg, flour, water, oil, pinch of salt and nutmeg knead well together, form into a ball, brush with oil, cover with cling film and best rest in the refrigerator for one night. Clean tomatoes, cut out house, cut into quarters, remove peel from garlic, chop finely. Clean the spring onions and cut into rolls.

Pluck basil, chop coarsely, chop chives, parsley. Cut cress into small pieces. Tear blue cheese into small pieces, whip egg yolks with milk to ice cream consistency. Mix cream cheese with grated cheese, chives and parsley, season with pepper. Roast pine nuts briefly.

Heat frying pan with canola oil, sauté spring onions and garlic until translucent. Add tomatoes, fill up with tomato juice, add pine nuts, refine with whipped cream. Add basil and season with pepper, simmer briefly on low heat.

Roll out the dough thinly on a floured board, cut out eight to nine round sheets, brush with ice cream spread, heap cream cheese mixture on top, overlap, press smooth. Brush ends with ice cream spread, press crescent together toward back.

Cook tortellini in lightly salted water, remove with skimmer, add to tomato cream and mix. Fold in basil and season to taste.

Serve:

Arrange tortellini with sauce in deep square plate, spread blue cheese evenly over, sprinkle with cress and garnish with thyme.

Our tip: Use the

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