Stuffed Pasta with Basil

To make the dough mix together the flour and salt on the work surface and make a well in the middle. Crack the eggs into the well along with 2-3 tbsp lukewarm water and knead into a smooth dough. Drizzle with oil and leave to rest for 30 minutes.

To make the filling, fry the onion in the butter then add the ham. Place in a bowl along with the minced meat, bread crumbs, Parmesan and the egg yolk and mix well. Season with salt and ground black pepper.

Roll out the pasta dough on a floured work surface very thinly (alternatively pass it through a pasta machine). Cut the dough into 5 cm squares and place a teaspoon of the filling on each one. Fold the squares into triangles and press the edges together firmly. Loop the triangles around your finger so the points on the long side meet. Press the corners together. Fold over the top point of the tortellini parcels and place them on a floured dish cloth.

To make the sauce, fry the onions and garlic in hot oil. Add the tomato puree and then the tomatoes and quench with the red wine. Bring to the boil then quench with the stock and add the bay leaf. Season with salt and ground black pepper, put the lid on and simmer for 15 minutes.

Bring another pot of salt water to the boil; place the tortellini in it and cook for 10-12 minutes.

Season the sauce to taste, remove the bay leaf and if desired stir in some Parmesan.