Place the leaves of a large bunch of basil in a food processor with a pinch of salt.
Turn the motor on and drizzle the extra virgin olive oil through the funnel.
Bring a large pot of salted water to a boil and cook tortelloni for 2 minutes. Drain delicately with a skimmer and place in a bowl.
Spoon over the basil oil and toss gently to coat the pasta - the sauce should be fairly light. Grate over the ricotta salata and serve.
CURATED BY SKYE GYNGELL