Bring a large pan of salted water to boil. Preheat the grill to high.

Use the tip of a knife to poke the cherry tomatoes, this makes them burst faster.

Heat 2 tbsp olive oil in a large frying pan over a high heat, add 1 tbsp tomato puree and cook for 1 min, then add the cherry tomatoes. Cook for 5 mins, using a spoon to encourage them to burst, then season with salt and pepper. Grate or use a garlic crusher to crush in the garlic and add the oregano. Stir in a handful of the basil, then turn the heat down a little and bubble away.

Add the tortelloni to the water and cook for 2 mins, then tip into a small high sided roasting tin. Tip the tomato sauce over the top and stir well. Spoon the ricotta in big dollops over the top, then grate the parmesan over the top, slide until the grill for 2 mins until golden.

Top with fresh basil to serve.