Tortellini with Tomato Vegetable Sauce

For the pasta dough: Combine the flour, egg and salt, and quickly knead into a ball. If necessary, add water to form a smooth dough. Wrap the dough in plastic wrap, and let rest for 30 minutes.

For the filling: Peel and chop the onion and fry in butter. Add diced ham and fry briefly. In a bowl, mix the meat, breadcrumbs, Parmesan and egg yolk, and season with salt and pepper. Roll out dough on a floured surface until thin, and cut into  5 cm (approximately 2-inch) squares. Put 1 teaspoon of filling in the middle of each, then fold the squares into triangles, squeezing the edges. Bring the corners of the triangles to meet and form a peak, and squeeze the ends together firmly. Place finished tortellini on a floured kitchen surface.

For the sauce: Rinse, quarter and core the tomatoes, then cut into rough pieces. Rinse the celery, and cut into rough pieces.

Peel and finely chop the garlic and onion. Fry in hot oil, stir in tomato paste, add celery and deglaze with the broth. Let simmer about 20 minutes. Add sage leaves and remaining tomatoes, simmer for approximately 5 more minutes. Season with salt and pepper.