FOR THE PASTA DOUGH:
Place all the ingredients, plus 2 tablespoons cold water, in a food processor and whizz until a soft but firm dough has formed. Alternatively, mix the dough by hand in a large mixing bowl.
Wrap in clingfilm and put in the fridge for 30 minutes.
Using a pasta machine, roll the dough into thin sheets and cut out circles using a 10cm cutter.
If you don’t have a pasta machine, use a rolling pin.
Lay the pasta discs on a plate, cover and refrigerate until ready to fill.
TO MAKE THE FILLING:
Cream the butter and sugar in a bowl, then simply add the rest of the ingredients and mix well.
To fill the pasta, take a pasta disc and wet the edges with the egg yolk. Place a teaspoon of the filling in the centre.
Fold the disc over and pinch the edges together to form a half-moon shape.
Holding the filled pasta in both hands, with the straight edge at the bottom, bring each corner together and pinch, forming a parcel.
Repeat for all the discs and store the finished tortellini in the fridge until needed.
FOR THE SAUCE:
Zest the oranges using a fine grater.
Then peel and divide the oranges into segments, doing this over a bowl so as to save all the juice.
Make a stock syrup by bringing 50ml water and the sugar to the boil in a large saucepan, stirring occasionally to dissolve the sugar.
Add the saved juice and the zest, bring to the boil and simmer for 2 minutes.
Add the cream and simmer for a further minute.
Remove from the heat and add the orange segments.
Bring a large pan of water to a simmer.
Drop in the tortellini and simmer for 3 minutes or until they float on the surface.
Remove and drain.
Divide the tortellini between serving bowls, then spoon over the blood-orange sauce and segments.
Decorate with the toasted pine nuts and shredded basil.