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Tomato Tortellini

120 Minutes
2 Servings
11 Ingredients


Discover Jan Hendrik van der Westhuizen’s Tomato Tortellini recipe using authentic and specially selected Forage and Feast ingredients.


For the Pasta Dough:
1.    Place the cake flour and salt into a food processor. 

2.    Place the whole eggs, egg yolks and olive oil in a bowl. Lightly whisk until the eggs have broken apart. 

3.    Turn the food processor on and let it mix on a low speed. Pour the egg and oil mixture into the flour in a thin and steady stream so that all of it combines. 

4.    Turn the dough out onto a floured surface and knead until a smooth and soft dough forms, this will take around 10 minutes. 

5.    Once the dough is done kneading, cover with cling film and leave to rest for one hour before rolling out.


For the Tomato Filling:
1.    Pour the olive oil into a saucepan and place over a medium heat. 

2.    Cut the tomatoes in half and scoop out the hearts. Dice the tomato flesh into cubes of about 1cm x 1cm and add into the olive oil. 

3.    Add the garlic, passata, rosemary and thyme into the saucepan and leave to simmer for an hour, stirring regularly. Once cooked, remove from the heat and allow to cool.


To Assemble the Tomato Tortellini:
1.    Take the pasta dough and divide it into six equally sized pieces. 

2.    Use a rolling pin and on a floured surface roll out each piece of dough until it is thin enough to feed through the pasta machine. 

3.    After the first roll through the pasta machine, fold the dough into three and then feed through the pasta machine again, thereafter. After every feed through the pasta machine, change the setting to one thinner. 

4.    Once all the dough is rolled out, cut the pasta into 15cm x 15cm squares. 

5.    Spoon a teaspoon of the tomato sauce into the centre of each pasta square, brush the edges of the pasta with water and then fold in half diagonally as to form a triangle. 

6.    Press the edges together tightly to seal. Take the two points furthest from one another and pull together and pinch together to form the tortellini shape. 


To cook the tortellini, bring a large pot of water to the boil and gently drop the tortellini into the water and cook for 2–3 minutes. Remove from the water and drizzle with olive oil to prevent them from sticking together.


For the Pasta Dough:
•    550 g cake flour
•    2½ ml salt
•    4 large eggs
•    5 egg yolks
•    50 ml Forage and Feast Extra Virgin Olive Oil


For the Tomato Filling:
•    25 ml Forage and Feast Extra Virgin Olive Oil
•    500 g plum tomatoes
•    2 garlic cloves; crushed and peeled
•    250 ml Forage and Feast Passata
•    1 sprig rosemary, fresh
•    1 sprig thyme, fresh