Truffle Tortellini Recipe

1. Prepare spinach

Bring a medium pot of water to a gentle boil. Blanch the 2 cups chopped spinach for 20–30 seconds until wilted, then immediately transfer to an ice bath. Squeeze out excess water using a towel or by pressing in a sieve; chop finely if not already chopped.

2. Make ricotta filling

In a bowl combine ricotta, 3/4 cup of the grated Parmigiano-Reggiano (reserve 1/4 cup for finishing), blanched chopped spinach, egg, 1 tsp fine sea salt, 1/2 tsp black pepper, and 1/8 tsp grated nutmeg. Stir until smooth and well combined. Taste and adjust seasoning. If using fresh tortellini that you will fill, transfer filling to a piping bag or spoon to fill pasta; if using pre-filled store tortellini, you can skip filling and reserve this mixture to stir into sauce or serve dolloped if desired.

3. Heat 1 tablespoon extra-virgin olive oil in a skillet over medium-high heat. Add sliced cremini mushrooms and cook 3–4 minutes until they release moisture and begin to brown. Add zucchini half-moons and sauté 2–3 minutes until just tender. Add halved cherry tomatoes and cook 1–2 minutes until they soften but hold shape. Season with a pinch of salt and a few grinds of black pepper. Remove vegetables from the pan and keep warm.

4. In the same skillet (wipe if burned), melt 2 tablespoons unsalted butter over medium heat. Add the minced shallot and cook 2–3 minutes until translucent and softened. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

5. Stir in 1 tablespoon flour and cook 30–45 seconds to remove the raw flour taste. Slowly whisk in 1/2 cup stock to form a smooth slurry, then add 1 cup heavy cream. Bring the mixture to a gentle simmer, stirring frequently, until the sauce thickens slightly, about 3–5 minutes.

6. Whisk in 1 teaspoon black truffle paste (or 1–2 tsp truffle oil, added off heat later for aroma) and 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 teaspoon lemon juice to brighten. Taste and adjust—add more truffle paste or a few drops of truffle oil for stronger truffle flavor. If the sauce is too thick, loosen with up to 1/4 cup reserved pasta water or additional stock.

7. Stir in the ricotta filling (if you prepared it and want a creamier, ricotta-flecked sauce) or keep the filling inside tortellini as preferred. If stirring ricotta into the sauce, gently warm through without boiling to prevent separation.

8. Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Cook the tortellini according to package directions until al dente (fresh tortellini 2–4 minutes; frozen or dried may take longer). Reserve 1/2 cup pasta cooking water before draining.

9. Return the drained tortellini to the pot or a warmed serving skillet. Pour the truffle cream sauce over the pasta and gently toss to coat, adding up to 1/4–1/2 cup reserved pasta water to achieve a silky, coating consistency.

10. Fold the sautéed seasonal vegetables into the sauced tortellini. Adjust seasoning with salt and pepper as needed.

11. Add the torn fresh basil and 1/4 cup finely grated Parmigiano-Reggiano; toss briefly to combine.

12. Divide tortellini among 4 warmed plates (serves 4). Finish each plate with an extra drizzle of truffle oil or a few thin shavings of fresh black truffle if available, a sprinkling of additional Parmigiano-Reggiano, and a few torn basil leaves.

13. Serve immediately while hot.