Because we had leftover marscapone … we love using leftover ingredients. It’s ok to cheat sometimes with some shop-bought fresh tortellini and the result is dinner in minutes!
Wine Suggestion: this works with young, fresh red wines. If you feel like Italian then the Rocca delle Macie Chianti Vernaiolo which is unoaked and vibrantly full of fruit is a good choice. We, however, threw a Pike & Joyce Rapide (unoaked) Pinot Noir from the Adelaide Hills into the fridge for 30 minutes. A good match too.
Tortellini with Creamy Tomato & Mascarpone Sauce – serves 2-4
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 400g tin chopped tomatoes
- 1 tsp vegetable stock powder (we never are without Marigold Swiss Bouillon) or ½ cumbled stock cube
- 1 tbsp tomato purée
- 1 tsp sugar
- few basil leaves
- 2 tbsp mascarpone plus a bit extra
- fresh tortellni – we used spinach & ricotta
Preheat the oven to 180ºC.
Heat the oil in a pan, add the garlic and gently fry for 1 minute. Add the tin of tomatoes, the stock powder, tomato purée and sugar, then bring to the boil. Turn down the heat and simmer uncovered for 5 minutes. Tear in the basil leaves and stir in the 2 tbsp of mascarpone.
Meanwhile, cook the tortellini in boiling salted water as per the timing on the pack, then drain well and tip into a small ovenproof dish.
Pour the sauce over the tortellini and top with a few more spoonfuls of mascarpone, then bake until bubbling at the edges.
(Original recipe by Gareth Morgans IN: BBC Good Food Magazine, August 2008.)
Jono & Jules do food & wine 
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