1.To make fresh pasta, combine flour and salt in a food processor. With motor running, add eggs. Process for a few minutes until dough clings together and feels springy (but not sticky). Tip it onto a lightly floured bench, knead for a few minutes, then wrap in plastic; stand for 1 hour at room temperature.
2.For tomato and ricotta filling, combine all ingredients in a medium bowl. Season to taste with salt and pepper.
3.Divide pasta dough in half. Press each piece into a rectangle about 8cm wide. Pass this piece of dough through rollers on a pasta machine set to the widest setting. Fold the resulting dough into 3, turn 90 degrees and roll it through again. Change to next setting and roll dough through 3-4 times. If it gets too long to handle, cut it in half. Continue in this manner until dough has passed through third-last notch. Cut pasta into 9cm squares.
4.Using a pastry brush, brush the edges of each square with egg. Place 1 heaped teaspoon of tomato and ricotta filling in the centre of each pasta square and fold over diagonally to make a triangle. Brush a little more egg on two corners of each triangle and twist around your fingers so they come together. Press together to seal.
5.Cook tortellini in boiling well-salted water, uncovered, for about 2 minutes or until cooked through; lift out with a slotted spoon. Drain on absorbent paper.
6.Heat the butter in a frying pan for about 2 minutes or until it turns nut brown. Remove from the heat; add the juice and oil then basil, cherry tomatoes, garlic, tortellini and parmesan; toss gently. Serve with extra grated parmesan.
Tortellini suitable to freeze. Not suitable to microwave.Note