Odette | 06. 2022 Recipe

Make the dough

On a clean work surface mound the 00 and semolina flours and make a large well in the center. Crack the 4 eggs and 1 yolk into the well, add the olive oil and 1/2 tsp fine sea salt. Using a fork, gently whisk the eggs to combine and gradually incorporate flour from the inner edges until mixture thickens. Once shaggy dough forms, use your hands to bring it together into a ball.

Knead the dough for 8–10 minutes until smooth and elastic. If dough feels very sticky, dust lightly with a little extra flour; if too dry, wet a finger and work it in. Wrap tightly in plastic wrap and let rest at room temperature for 30 minutes to relax the gluten.

After resting, divide the dough into 4 pieces. Keep pieces covered. Roll or run through a pasta machine to thickness setting 6 (a thin sheet but not translucent). Work with one sheet at a time, dusting lightly with flour to prevent sticking.

Cut sheets into squares roughly 2¼ inch (6 cm) squares. Place a small mound (about 1 tsp) of filling in the center of each square (see filling directions). Moisten edges with a little water, fold into a triangle sealing the edges firmly, then bring the two points of the long side together around your finger and press to seal, forming a tortellini shape. Repeat until all filling and dough are used. Place on a tray dusted with semolina or flour, not touching, until ready to cook.

If using fresh ricotta, drain in a fine-mesh sieve lined with cheesecloth for 30–60 minutes to remove excess moisture. This prevents a loose filling.

In a medium bowl combine the drained ricotta, 3/4 cup finely grated Parmigiano-Reggiano, 1/4 cup mascarpone, 1/4 tsp freshly grated nutmeg, 1/2 tsp fine sea salt, 1/4 tsp black pepper and the chopped basil leaves. Mix until smooth and homogeneous. Taste and adjust seasoning. The mixture should be firm enough to hold its shape when scooped; refrigerate for 15–20 minutes if too loose.

Using a small spoon or piping bag, portion approximately 1 teaspoon of filling per tortellini (about 8–9 g). Keep filling chilled until assembling to make handling easier.

Bring a large pot of salted water to a rolling boil (use approx. 1 tbs salt per 4 liters/quarts water). Meanwhile, prepare the sauce: in a wide sauté pan set over medium heat add the 12 tbs (1 1/2 sticks) unsalted butter.

Allow butter to melt and foam, stirring occasionally. Continue to cook until milk solids turn golden-brown and butter gives a nutty aroma (about 4–6 minutes). Watch carefully to avoid burning. Reduce heat to low.

Add the fresh sage leaves to the browned butter and fry gently for 20–30 seconds until crisp and aromatic. Remove the sage with a slotted spoon and transfer to a paper towel to drain; leave the flavored butter in the pan.

Add 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest to the browned butter, stir to combine and remove the pan from direct heat. Season with 1/2 tsp flaky sea salt and 1/4 tsp freshly ground black pepper. Keep warm on the lowest heat.

Cook the tortellini: drop chilled tortellini into the boiling salted water in batches so they have room to move. Fresh tortellini will cook quickly — 2.5–4 minutes depending on thickness — and will float when done. Stir gently to prevent sticking. Reserve 1/2 cup of pasta cooking water before draining.

Transfer cooked tortellini directly to the sauté pan with the browned butter and lemon. Add the reserved pasta water a tablespoon at a time if you need to loosen the sauce to coat the pasta, using enough to create a silky emulsified sauce (about 2–4 tbs). Toss gently to coat each tortellini in the sauce and warm through (30–60 seconds).

Plate the tortellini, spooning any remaining butter and lemon over them. Sprinkle the crisped sage leaves on top, finish with 1/2 cup finely grated Parmigiano-Reggiano and an extra grind of black pepper. Taste and adjust salt if needed with a small pinch of flaky sea salt.