Smoked Ricotta Tortelli Recipe

Make dough

Mound the all-purpose and semolina flours on a clean work surface and make a wide well in the center. Crack the eggs into the well, add olive oil and 1/2 tsp salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner rim until a shaggy dough forms.

Knead the dough by hand for 8–10 minutes (or 5–6 minutes in a stand mixer with dough hook) until smooth, elastic, and slightly tacky. If dough is too dry, add up to 1 tsp water; if too sticky, dust with a little flour. Shape into a ball, wrap tightly in plastic wrap, and let rest at room temperature for 30 minutes to relax the gluten.

Prepare smoked ricotta

If you have cold-smoked ricotta, drain any excess liquid in a fine sieve for 15 minutes. If you have plain ricotta and want to add smoke, gently mix in 1/8–1/4 tsp smoked paprika or 1/8 tsp liquid smoke — but use sparingly. Transfer ricotta to a bowl.

Add the grated Parmesan, optional goat cheese, lemon zest, chopped basil, smoked sea salt, fine salt, black pepper, and the egg yolk. Stir until evenly combined. Taste and adjust seasoning — the mixture should be well-seasoned because the pasta will mute flavors. Chill the filling for 15–20 minutes to firm up (this makes it easier to portion).

Roll and cut pasta sheets

Divide rested dough into 4 pieces. Keep unused portions covered. Using a pasta machine or rolling pin, flatten each piece to very thin sheets (pasta machine setting 6–7 on a 9-step machine or about 1–1.5 mm), lightly flouring to prevent sticking. Trim edges into rectangles roughly 8x6 inches.

Place teaspoon-sized mounds (about 12–14 g each) of chilled filling on a pasta sheet spaced about 1.5–2 inches apart. Brush a little water or beaten egg along edges and between mounds to help sealing. Lay another sheet on top, gently press around each mound to remove air and seal, then use a fluted pastry wheel or ravioli cutter to cut squares. For tortelli shape, pinch edges and twist or fold into a half-moon, making sure seams are well sealed. Place finished tortelli on a lightly floured tray lined with a kitchen towel; avoid stacking. Yield: about 28–32 tortelli depending on size.

Make sauce

In a wide sauté pan, melt butter over medium heat. Continue cooking, swirling pan occasionally, until butter foams, then browns and gives a nutty aroma (4–6 minutes). Watch carefully to avoid burning; remove from heat briefly if browning too quickly.

As soon as butter is golden brown, return pan to low heat, add sage leaves and crisp them for about 30–45 seconds until fragrant. Add lemon juice, toasted pine nuts (if using), grated Parmesan, salt and pepper. Keep warm over lowest heat setting; the sauce will thicken slightly as it cools.

Cook tortelli

Bring 4 liters of water to a rolling boil in a large pot. Salt the water with 1 tablespoon kosher salt. Gently slide tortelli into boiling water in batches (do not overcrowd). Fresh tortelli will cook quickly — about 2.5–4 minutes depending on thickness. When they float and feel tender but still slightly firm, remove with a slotted spoon or spider and transfer directly to the pan with warm brown butter-sage sauce.

Toss gently in the sauce to coat, adding 1 teaspoon olive oil if needed to loosen sauce and prevent sticking. Taste one tortello to check seasoning; add a pinch of salt or pepper if required. Plate the tortelli, spooning extra browned butter and sage over them.

Finish with a sprinkle of freshly grated Parmesan, a few torn basil leaves or additional crisp sage, and the toasted pine nuts for texture. Serve immediately.