Tomato tortelli, water of smoked Provolone cheese and basil crisps

  • medium
  • 6
  • 60 minutes
Not yet rated

Ilario Viniciguerra uses classic Italian flavours of Provolone cheese, tomato and basil for his tomato tortelli recipe. This elegant recipe demonstrates that you don't need a huge list of ingredients to make a beautiful, balanced pasta dish.

First published in 2017





Tomato ragù

Provolone cheese water

Basil crisp


  • Microwave
  • Pasta machine
  • 4cm round cutter


To make the pasta dough, sift the flour onto a clean table and make a well in the centre. Pour the egg yolks into the well and with your hands, gradually mix the yolks with the flour and knead until you obtain a smooth texture. Wrap the dough in cling film and leave to rest at room temperature for at least 30 minutes
To prepare the tomatoes for the ragù, cut out the stalks and score small crosses into the bottom of each one. Blanch in boiling water for 30 seconds, or until skin starts to peel away. Plunge into ice water to cool, then peel, remove seeds and dice the flesh
Make the ragù by sautéing the garlic without colour in a dash of oil. Add the tomatoes and simmer until broken down into a dry ragù. Season with salt and pepper
  • 2 garlic cloves, finely chopped
  • extra virgin olive oil
  • pepper
  • salt
Place the diced Provolone cheese in a plastic container and heat in the microwave on high power until the cheese separates from the liquid. Retain the liquid – the cheese isn't used in this recipe but you can save it for another dish
Preheat some vegetable oil in a small, deep pan to 180°C
Blanch the basil leaves for garnish briefly in boiling water, then pat-dry and deep-fry in the hot oil until crisp. Drain on kitchen paper and store in an airtight container until ready to serve
Unwrap the pasta dough and thinly roll out using a pasta machine or rolling pin. Cut out 4cm discs and place a teaspoon of the tomato ragù in the middle of each circle, folding over the pasta discs and pinching the two edges together to form a tortellini shape
Cook the tortelli in boiling salted water for 3–4 minutes. Serve in a pasta bowl and garnish with a basil crisp. Pour over some of the smoked provolone water just before serving
First published in 2017

After cooking in Belgium, France, Germany and Switzerland, Ilario Vinciguerra returned to Italy in 2011 to open his eponymous restaurant in Lombardy. His food is a unique expression of his inimitable cooking style, which combines both traditional and modern interpretations of iconic Mediterranean ingredients.

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