Blend flour and eggs in a food processor until breadcrumb texture forms.
Knead dough on a floured surface for 5 minutes until elastic, then chill for 20 minutes.
Grind basil, pine nuts, parmesan, and garlic in a mortar and pestle.
Gradually stir in both oils and season with salt and pepper.
Cut chilled dough into three pieces and flatten to 1cm thickness.
Roll dough through the widest setting of a floured pasta machine.
Repeat rolling through narrowing settings until reaching the penultimate thickness.
Place large basil leaves on half a pasta sheet, fold over, and roll through the finest setting.
Cut pasta into 9cm discs and place a small basil leaf and teaspoon of ricotta on each.
Brush edges with water, seal into semi-circles, and join ends to form rings.
Cook tortellini in batches in boiling salted water for 4 minutes until they float.
Toss cooked pasta gently with pesto and extra pine nuts.
Serve topped with parmesan and additional basil leaves.