Basil Ricotta Tortelloni With A Rustic Tomato Sauce

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For the pasta dough

12 ounces durum wheat semolina flour (half of a standard 24-ounce bag), plus 1/4 cup for rolling

3 to 4 eggs

For the pasta filling

4 ounces fresh ricotta

1/4 teaspoon salt

2 tablespoons basil, chopped

1 teaspoon lemon zest

1 egg

2 tablespoons grated Parmesan

For the sauce

1 tablespoon olive oil

1 small onion, chopped

1/2 cup black olives, sliced

1 tablespoon capers, drained from brine

1/2 cup cherry tomatoes, sliced

2 cups tomato puree

1/4 cup basil, chopped

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