For the Tomato Cucumber Water

• Place chopped tomatoes, cucumber, red chilli and salt into a blender and blend until completely smooth.
• Line a sieve with four layers of clean muslin cloth and set over a bowl. Pour the purée into the sieve and allow to drip naturally for 30–40 minutes. Do not press, or the liquid will become cloudy.
• Transfer the clear Tomato Cucumber Water to a small saucepan and reserve.
• Just before serving, gently warm over low heat until hot but not boiling.
• Season if needed and add a few drops of extra virgin olive oil for sheen.

For the Basil Oil

• Bring a small saucepan of water to the boil and prepare a bowl of iced water.
• Blanch basil leaves for 10 seconds, then refresh immediately in ice water.
• Squeeze dry and blend with the oil until vivid green and completely smooth.
• Strain through fine muslin or a very fine sieve and set aside.

For the Pasta Dough

• Place flour on a bench, make a well and add eggs, olive oil and salt.
• Gradually bring together, then knead for 8–10 minutes until smooth and elastic.
• Wrap and rest for at least 30 minutes.

For the Ricotta and Cavolo Nero Filling

• Bring a pot of salted water to the boil.
• Blanch cavolo nero for 2–3 minutes until tender, then refresh in iced water.
• Squeeze very dry and finely chop. In a bowl, combine cavolo nero, ricotta, Parmesan, lemon zest, finely chopped toasted pine nuts, salt and pepper.
• Mix until smooth and well balanced, then transfer to a piping bag.

To make the Tortellini

• Roll pasta through a machine to the thinnest setting.
• Sprinkle some semolina on the table so the dough doesn’t stick.
• Using a 7–8 cm round cutter, cut out circles of pasta.
• Pipe a small, neat mound of filling into the centre of each circle.
• Lightly brush the edges with water.
• Fold each circle in half to form a half-moon, pressing out any air and sealing firmly.
• With the straight edge facing you, wrap the two pointed ends around your index finger, overlap them gently and press to seal, forming a classic tortellini ring with a domed centre.
• Place on a semolina-dusted tray and keep covered.

For the Parmesan Crisps

• Preheat oven to 180°C.
• Place small mounds of grated Parmesan onto a lined tray and spread into thin discs.
• Bake for 6–8 minutes until golden and lacy.
• Cool until crisp, then break into elegant shards.

To Serve

• Bring a large pot of salted water to the boil and cook tortellini for 2–3 minutes until tender and floating.
• Lift tortellini directly into warm shallow bowls.
• Gently warm the Tomato Cucumber Water over low heat and pour around the tortellini.
• Tear anchovies into small pieces and place a small piece on top of each tortellini and in-between.
• Scatter toasted pine nuts, cherry tomatoes and drizzle with Basil Oil.
• Finish with shards of Parmesan Crisp and a few small basil leaves for freshness.