This is a special dish to me. It’s the dish I made for my Masterchef audition. The one I made for Garry, George and Matt as they sat at my kitchen table in my house in Port Hedland! I still can’t believe they actually came here! It was a total surprise. A knock on the door, my complete shock, and then 60 minutes to make a dish for them from scratch. Not only did I have to get my head around the fact that the judges were in my house, but I had to keep calm and make a dish worthy of getting me a place in the competition. No pressure !
Of course I was going to make them pasta! It’s my signature. I was fairly frantic to say the least. I had flour going everywhere, I was talking a hundred miles an hour and I was looking over at my husband Jason who was mouthing the words to me “slow down”. Wow was I nervous.
The sweet baby tomatoes cooked down just enough to release their juices and get rich and sweet, fresh green basil and a hint of lemon marries so well with the creamy ricotta and parmesan cheese filling in the tortelloni. Its my take on the flavours of a Caprese Salad, but as a pasta dish . They are named tortelloni as they are larger than the little tortellini you have more likely heard of . Once you get the hang of making fresh pasta and practice shaping them into tortelloni, you will find this a cinch!
I hope you enjoy this dish as much as the judges did. This is what gave me my apron, and a huge smile!
Click here for my recipe for: Cheese Tortelloni with baby tomatoes, basil and lemon