Step 1

Preheat oven to 120°C. Place tomatoes in a roasting pan, drizzle with oil, sprinkle with sugar and season. Roast slowly for 3-4 hours until softened.

Step 2

Pulse ricotta, nutmeg, basil, 2 cups (240g) peas, 2/3 cup (50g) parmesan and half the egg in a food processor until just combined. Season.

Step 3

Cut pasta into 36 x 8cm squares. In a small bowl, mix milk with remaining egg. Place 1 heaped teaspoons ricotta filling in centre of each square, brush edges with egg mixture and fold into a triangle, pressing to seal and pushing out as much air as possible. Fold in 2 corners on the longer side into centre and pinch together. (Place on a lined, semolina-dusted tray and keep in the fridge, if not cooking immediately).

Step 4

Place cream, garlic and remaining 70g parmesan in a saucepan over low heat. Cook, stirring, for 6-8 minutes until cheese has melted and sauce is slightly thickened. Season and keep warm.

Step 5

Cook remaining 1 cup (120g) peas in a small saucepan of boiling water for 1 minute or until just tender. Drain.

Step 6

Cook tortellini, in 2-3 batches, in a pan of boiling, salted water for 3-4 minutes or until they rise to the surface. Drain and toss with oil. Serve with parmesan cream, cooked peas, tomatoes and pea shoots.