In a stand mixer mix all purpose and semolina flour, water and olive oil with the dough hook until a dough begins to form.
Place the dough on a lightly floured surface and knead. Knead for approximately 8-10 minutes until smooth. Wrap the dough ball in plastic wrap and let it rest in the refrigerator for 30 minutes.
Meanwhile, combine the filling ingredients in a food processor and blitz until the mixture is thick and creamy. Place in the fridge.
Place the dough on a lightly floured work surface and divide into two.
Use a pasta machine or a rolling pin to roll out the dough, until it is as thin as possible, without it tearing.
With a square cookie cutter or a knife cut the pasta dough into squares.
Spoon 1/2 teaspoon of the filling into the center of each pasta square. Brush the edges of the pastry with some water and fold over, forming a triangle.
Press firmly to seal and secure the filling. Bring the two triangle edges together forming a small ring. Place on a lined baking tray and repeat until you have used up all the filling and dough. Cover with a clean tea towel, until ready to boil.
To cook the tortelloni, bring a large pot of salted water to boil over medium-high heat.
Add the tortelloni to the water, stir and boil for 5 minutes or so until they start popping up to the surface.
To make the sauce, heat the olive oil in a pan over medium heat. Add the garlic and fennel seeds and cook for about 1 minute until fragrant and golden. Lower the heat and add the onion, cooking for 1-2 minutes more. Stir in the canned tomatoes and season with salt and pepper. Simmer for 20 minutes on low heat and then remove and add the Violife Creamy and the basil, stirring in until nice and smooth.
Drain the tortelloni and add to the sauce, gently stirring to coat.