For the Praline Tortellini:
First make the praline ganache. Combine the milk chocolate and praline paste in a bowl. Bring the heavy cream to a boil and add to the chocolate mixture. Stir until smooth. Pour the ganache into a pastry piping bag with no tip. Let it set in the refrigerator. Meanwhile, make the chocolate tortellini dough. Combine the flour and cocoa powder. Mix in the eggs and knead the dough. Let the dough rest for 30 minutes. Using a pasta machine, put the dough through the rollers on the widest setting, #8. Slowly reduce the space between the rollers by 1 or 2 settings and gradually roll out the dough into thinner and thinner sheets until you reach setting #2. Using a round #60 cookie cutter, cut out circles of dough and place about a tablespoon of ganache in the middle of each circle. Brush half of the perimeter with egg wash and fold over to form half circles. Seal the edges tightly and fold into the shape of tortellini. Sprinkle semolina flour over the tortellini to prevent them from sticking together. Store in the freezer until you are ready to use them.
For the Minestrone Juice:
Make a syrup with the apricot purée, water and sugar. Infuse with the vanilla, basil, and lime zest for 15 minutes. Strain and cool.
For the Minestrone Fruit:
Peel and clean all the fruit. Chop the pineapple, mangos, and kiwis in an ⅛-inch brunoise. Cut the blueberries and Concord grapes in half. Quarter or halve the strawberries, depending on size. Chiffonade the basil leaves. Mix the pineapple, kiwis, mangos, grapes, blueberries and basil. Refrigerate. Add the strawberries when plating the dessert.
To Assemble and Serve:
Cook the tortellini in rapidly boiling water for about 3 minutes. Using a spider, gently spoon out of the water and serve warm. Plate several tortellini in a long plate with several spoonfuls of the minestrone juice and scatter the minestrone fruit around the plate.