Mix together the pine nuts, olive oil, garlic, salt, lemon juice and the NoMU Veggie Rub in a pestle and mortar. Once well mixed and crushed, add in the ricotta, finely grated parmesan and the NoMU Mexican or Spanish Rub and combine.
Roll out the fresh pasta through the pasta machine to the thinnest setting and place on cling wrap. Cut the pasta into 5cm wide strips. Place a teaspoon of mixture in the middle of each strip. Fold the pasta in half, covering the mixture and pressing out all the air around it. Use a 6cm cutter to cut out a semi circle (making sure you have a 1cm edge of pasta). Pinch the centre of the filling, bringing the two edges together - so it resembles a sailor hat in shape. Place the tortellini’s on a damp cloth and leave to rest until ready to use.
Melt the butter over medium heat and add the toasted pine nuts, marjoram and garlic. Simmer until the butter turns light golden brown in colour. Set aside. Place a medium sized pot of water with a pinch of NoMU Just Salt and a dash of olive oil onto the stove and bring to the boil. Place the tortellini’s into the boiling water and cook for 2 minutes or until al dente. Remove from the heat and drain in a colander. Heat the marjoram butter and pour over the cooked tortellini’s.
Serve immediately.
Serves 2
(Makes about 20 tortellini’s)
Wine suggestions
While reading this recipe my first thoughts were it needs a Rosé as a partner but which one. It took some thinking and tasting, but at last the
winner was crowned. Go ahead and be the talk of the town by pairing this dish with the new Bosman Vineyard 33 Grape Varietal Rosé 2011. Yes, you heard me, a great Rosé blend consisting of no less than 30 varietals combining flavours of strawberry and watermelon.
