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.
Make pasta and filling
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.
Orange and Cream Sauce
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.
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