Ricotta Tortelloni with Sage Butter
Ingredients
- 300 gWheat flour (sifted)
- 3 pcEgg (whole)
- 80 gParmesan cheese (finely grated)
- 1 pinchNutmeg (grated)
- 100 gUnsalted butter (cubed)
- 12 pcSage (fresh leaves)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 250 gRicotta Cheese (drained)
Method
Extremely thin egg pasta hiding a melting, fragrant filling. The brown butter crackles in the pan while sage leaves become translucent and crisp.
- 1
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
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 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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Raw tortelloni keep for 24h in the fridge on a floured tray. They can be frozen flat before being bagged.
