Toss the onion and 2-3 cloves of garlic with 1 tablespoon (or as required) olive oil and salt. Roast/bake within the oven until it simply browns.
Mix collectively the tomatoes, onions and garlic in a meals processor or mixer. Sieve by means of a mesh to take away pores and skin (if roasted within the oven) and seeds.
To make the Tortellini filling, combine the herbs, minced garlic, black pepper, Ricotta in a small mixing bowl. Hold coated until required
To make the Tortellini, add salt (as required) to the entire wheat flour and place it in a mixing bowl. Add water and a couple of teaspoons of olive oil to make a stiff however pliable dough. Cowl and hold apart for half-hour.
Mud a working floor with flour. Roll out the dough into a really skinny circle.
Lower the circle into rounds utilizing a 3-inch spherical cutter. Area the rounds as shut collectively as potential. Collect the scraps and reuse them.
Place a teaspoon of the Ricotta filling on the heart of every spherical.
Run a finger dipped in water alongside the sting of the pasta spherical to moisten it.
Fold over the dough to seal and make a half moon form. Draw the ends collectively to kind the everyday Tortellini form.
Warmth water in a saucepan. Add salt. As soon as the water boils rigorously drop the Tortellini in it (use a slotted spoon if required).
Cook dinner for 2-3 minutes or until the Tortellini float on the floor. Take them out utilizing a slotted spoon.
Warmth the Tomato – onion-garlic puree in a saucepan. Add salt, pepper and pinch of sugar.
Add sufficient vegetable inventory to make a thick soup. Convey it to a boil and punctiliously drop the cooked Tortellini in it.
Boil for a number of seconds extra. Serve Roasted Tomato Tortellini soup garnished with Parmesan cheese and herbs, together with garlic bread or Grilled Winter Vegetable Salad Recipe for a fast weeknight meal.