Tortelloni di Ricotta
Fresh handmade egg pasta parcels filled with creamy ricotta, parsley, and Parmigiano Reggiano, gently tossed in glossy sage butter.
- Prep
- 60 min
- Cook
- 10 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Rolling pin or pasta machine
- •Wooden pasta board
- •Fluted pasta wheel or sharp knife
- •Fine sieve
- •Large saucepan
- •Wide sauté pan
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 26 g
- carbs
- 58 g
- fibre
- 3 g
- protein
- 22 g
- calories
- 560 kcal
Instructions
- 1
Mound the flour on a wooden board and create a deep well in the centre.
- 2
Crack the eggs into the well and beat gently with a fork, gradually incorporating the surrounding flour.
- 3
Knead the dough vigorously for ten minutes until smooth and elastic, then wrap and rest for thirty minutes.
- 4
Mix the drained ricotta, grated Parmigiano Reggiano, chopped parsley, egg yolk, nutmeg, and salt until smooth.
- 5
Roll the pasta dough into a thin sheet, roughly one millimetre thick, using a rolling pin or machine.
- 6
Cut the sheet into seven-centimetre squares using a knife or pasta wheel.
- 7
Place a generous teaspoon of ricotta filling in the centre of each square.
- 8
Fold each square diagonally into a triangle, pressing the edges firmly to seal and expel trapped air.
- 9
Wrap the two base corners around your fingertip, pressing them together to form a ring-like tortellone shape.
- 10
Melt the butter in a wide pan over low heat with the fresh sage leaves until fragrant and foamy.
- 11
Cook the tortelloni in a large pot of salted boiling water for three to four minutes until they float.
- 12
Transfer the pasta directly into the sage butter with a slotted spoon and toss gently to coat before serving.
Chef's tips
Drain the ricotta thoroughly in a sieve lined with cheesecloth overnight to prevent excess moisture from making the pasta soggy. Ensure all air is pushed out from around the filling when sealing to avoid the pasta bursting in boiling water. Keep unfolded pasta squares covered with a clean tea towel while working so the edges do not dry out.
Ingredient substitutions
- ricotta → well-drained sheep's milk ricotta for a richer, slightly tangier filling
- Parmigiano Reggiano → Grana Padano for a milder, slightly sweeter cheese profile
Storage
Freeze uncooked tortelloni in a single layer on a tray, then transfer to an airtight bag for up to one month.
Reheating
Cook frozen tortelloni straight from the freezer in salted boiling water, adding one extra minute to the cooking time.
Common mistakes to avoid
- •Using wet ricotta straight from the tub without draining, which causes the pasta seams to weaken.
- •Leaving air pockets inside the folded parcels, which expand and cause them to burst when boiled.
- •Over-browning the butter, which overwhelms the delicate herbal flavour of the sage.
Serving suggestions
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