Ricotta Tortelloni with Sage Butter

Extremely thin egg pasta hiding a melting, fragrant filling. The brown butter crackles in the pan while sage leaves become translucent and crisp.

• Prep time: 45 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 687
• Protein: 24 g
• Carbs: 61 g
• Fat: 39 g

Ingredients

• 300 g Wheat flour ( sifted )
• 3 piece Egg ( whole )
• 80 g Parmesan cheese ( finely grated )
• 1 pinch Nutmeg ( grated )
• 100 g Minimum butter sweet ( cubed )
• 12 piece Sage ( fresh leaves )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 250 g Ricotta Cheese ( drained )

Instructions

1. Prepare the dough

   On the work surface, make a well with the wheat flour. Crack the eggs into the center. Gradually incorporate the flour with a fork, then knead firmly by hand. The dough must become smooth, elastic, and no longer stick to your fingers. Wrap and let rest for 30 minutes.

2. Make the filling

   In a mixing bowl, combine the ricotta with the grated parmesan. Add a pinch of nutmeg, grey sea salt, and ground black pepper. The texture should be firm and homogeneous. Chill.

3. Roll and shape

   Roll out the dough as thinly as possible; you should see the shadow of your hand through it. Cut 6cm squares. Place a dollop of filling in the center. Fold into a triangle, seal the edges while removing air, then join the two base corners around your index finger.

4. Cooking and coating

   Drop the tortelloni into plenty of boiling salted water. As soon as they rise to the surface, they are ready. Simultaneously, melt the butter in a pan until it smells like hazelnuts. Toss in the sage leaves to fry them, then deglaze with a ladle of pasta water. Toss the pasta in to coat.

Chef's tips

• If the dough resists rolling, let it rest for 10 minutes under a cloth to relax the gluten.
• Don't toss all the pasta water: its starch is the secret to emulsifying the butter into a silky sauce.

Storage

Raw tortelloni keep for 24h in the fridge on a floured tray. They can be frozen flat before being bagged.