Pea Tortellini With Parmesan Cream And Slow-Roasted Tomatoes Recipe

Ingredients For Pea Tortellini With Parmesan Cream And Slow-Roasted Tomatoes Recipe

• 200 gram Vine ripened cherry tomatoes
• 2 teaspoon Olive oil, plus extra to toss
• 0.5 teaspoon Caster sugar
• 100 gram Fresh ricotta, drained
• pinch Ground nutmeg
• 6 Basil leaves, roughly torn
• 3 cup Frozen Peas, Thawed
• 1.5 cup Grated parmesan or vegetarian hard cheese
• 1 Egg, Lightly Beaten
• 350 gram Extra thin fresh pasta sheets
• 2 tablespoon Milk
• 300 milliliter Thickened cream
• 1 Garlic Clove, Crushed