Filling and Sauce

• 1 slice stale white sandwich bread, torn into pieces
• ¼ cup, plus 2 tablespoons fresh goat’s milk
• 10 ounces fresh soft goat cheese, crumbled
• 1¼ packed cups fresh basil leaves
• 32 grape tomatoes (about 1 pint)
• Salt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons pine nuts
• ½ teaspoon fresh lemon juice

Pasta

• 1¼ cups unbleached all-purpose flour
• ¼ teaspoon salt
• 4 large eggs

For The Filling: In a bowl, soak bread in goat’s milk until bread is softened; add all but 2 tablespoons cheese. Finely chop 6 basil leaves; add to bowl and stir together. Refrigerate filling until ready to fill pasta.

For The Pasta: In a large mixing bowl, whisk together flour and salt. Mound flour mixture, create a well in center and add 3 eggs. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed (about half of the flour will be incorporated), then knead in bowl until dough forms a complete mass. Transfer dough to a clean work surface and knead 8 to 10 minutes more. Wrap dough tightly in plastic and let rest at room temperature for 30 minutes.

Meanwhile, heat oven to 400°. Line a baking pan with parchment paper; place tomatoes on pan. Using a serrated knife, cut an “x” on top-end of tomatoes. Tear 8 basil leaves and place on pan. Bake until tomatoes are softened and lightly blistered and basil is toasted, about 7 minutes. Remove from oven and sprinkle with salt.

For The Sauce: Purée oil and pine nuts together in a food processor. Add remaining basil and process until smooth. Transfer mixture to a bowl. Add remaining cheese, lemon juice, 3 tablespoons cold water and ¼ teaspoon salt.

Bring a large pot of salted water to boil.

Divide dough into 6 balls. On a lightly floured work surface, using a floured rolling pin, roll 1 ball into a 9-inch circle, about
⅛-inch thick. Cut into 4 (4-inch) circles. Cover circles with plastic wrap and repeat with remaining balls. In a small bowl, whisk together remaining egg and ½ teaspoon cold water to make an egg wash. Brush egg wash over 12 of the pasta circles. Dollop 1 tablespoon filling in center of each brushed circle, spreading to leave a ¾ -inch border. Top with remaining circles. Press edges together firmly, crimping to seal tortelloni. In batches of 4, drop tortelloni into water and cook until tender, about 5 minutes. Meanwhile, divide sauce among 8 serving bowls.

Using a slotted spoon, transfer tortelloni from pot to bowls. Top with roasted tomatoes and toasted basil. Serve immediately.