Tomato tortelli, water of smoked Provolone cheese and basil crisps

To make the pasta dough, sift the flour onto a clean table and make a well in the centre. Pour the egg yolks into the well and with your hands, gradually mix the yolks with the flour and knead until you obtain a smooth texture. Wrap the dough in cling film and leave to rest at room temperature for at least 30 minutes

To prepare the tomatoes for the ragù, cut out the stalks and score small crosses into the bottom of each one. Blanch in boiling water for 30 seconds, or until skin starts to peel away. Plunge into ice water to cool, then peel, remove seeds and dice the flesh

Make the ragù by sautéing the garlic without colour in a dash of oil. Add the tomatoes and simmer until broken down into a dry ragù. Season with salt and pepper

Place the diced Provolone cheese in a plastic container and heat in the microwave on high power until the cheese separates from the liquid. Retain the liquid – the cheese isn't used in this recipe but you can save it for another dish

Preheat some vegetable oil in a small, deep pan to 180°C

Blanch the basil leaves for garnish briefly in boiling water, then pat-dry and deep-fry in the hot oil until crisp. Drain on kitchen paper and store in an airtight container until ready to serve

Unwrap the pasta dough and thinly roll out using a pasta machine or rolling pin. Cut out 4cm discs and place a teaspoon of the tomato ragù in the middle of each circle, folding over the pasta discs and pinching the two edges together to form a tortellini shape

Cook the tortelli in boiling salted water for 3–4 minutes. Serve in a pasta bowl and garnish with a basil crisp. Pour over some of the smoked provolone water just before serving