Handgemaakte Tortellini in Lemoensous en Roomsous

Work the flour, salt, eggs and 4 tablespoons of oil into a smooth dough using the dough hook of the hand mixer or with your hands. Wrap in cling film and let rest for 1 hour.

Finely grate the Parmesan cheese 15 minutes before the end of the waiting time. Wash the herbs, pat dry and pluck the leaves from the stems, except for a few for garnish. Finely chop the herbs. Mix the herbs, Parmesan and ricotta together. Season with salt and pepper. Roll out the tortellini dough thinly on a well-floured work surface. Use a pasta machine on level 3 (thickness) to make an even thinner dough. Cut out as many 8x8cm squares as possible from the dough. Put 1/2 teaspoon of cream cheese mixture in the middle, fold over the tips diagonally and fold over the corners. Leave a finger between the folded ends and the middle to create a small cavity. Simmer the tortellini in salted water for 10 minutes.

Peel the onion and garlic. Cut the onion into small cubes. Press garlic through a garlic press. Wash tomatoes, rub dry, quarter, cut out seeds. Cut the pulp into cubes. Wash the orange, rub dry and rub the peel with a grater. Squeeze the orange. Heat 2 tablespoons of oil in a pan. Sauté the onion and garlic until translucent. Add tomato paste and sauté briefly. Deglaze with cream and orange juice. Let simmer for 5 minutes. Add diced tomatoes and fold in. Arrange the tortellini and sauce.