Pasta Dough Preparation

1. Mix Ingredients

In a large mixing bowl, combine 2 cups of all-purpose flour with 1 tsp of salt. Make a well in the center and add 3 eggs and 1 tbs of olive oil.

2. Knead the Dough

Using your hands or a fork, gradually combine the flour with the wet ingredients until it comes together. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

3. Rest the Dough

Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.

Filling Preparation

4. Prepare the Filling

In a mixing bowl, combine 1 cup of ricotta cheese, 1 cup of chopped fresh spinach, 2 tbs of black truffle oil, and 1 cup of grated parmesan cheese. Season with 1 tsp of salt and 0.5 tsp of freshly ground pepper.

5. Mix Thoroughly

Mix the filling until all ingredients are well combined. Set aside.

Tortellini Assembly

6. Roll Out Dough

Divide the rested pasta dough into quarters. Roll each piece into thin sheets using a pasta machine or a rolling pin.

7. Cut Dough and Fill

Cut out circles of dough using a round cutter (approximately 3 inches in diameter). Place about 1 tsp of the filling in the center of each dough circle.

8. Shape Tortellini

Fold the dough over the filling to create a half-moon shape. Press edges to seal, then twist the ends together to form a tortellini shape.

Sauce Preparation

9. Cook the Sauce

In a saucepan, heat 1 cup of heavy cream over medium heat. Stir in 1 tbs of black truffle oil, 0.25 cup of chopped fresh basil, and 0.5 cup of grated parmesan cheese. Season with 0.5 tsp of salt and 0.5 tsp of freshly ground pepper.

10. Simmer

Let the sauce simmer for a few minutes until slightly thickened, stirring occasionally.

Cooking the Tortellini

11. Boil Water

Bring a large pot of salted water to a boil.

12. Cook Tortellini

Cook the tortellini in the boiling water for about 4-5 minutes, or until they float to the surface. This indicates they are done.

Serving

13. Prepare the Plate

In a separate skillet, sauté the seasonal vegetables (like zucchini and bell peppers) until tender.

14. Plate the Dish

Drain the cooked tortellini and serve on a plate. Top with the black truffle cream sauce and sautéed vegetables.

15. Garnish

Garnish with fresh basil leaves and shaved parmesan cheese. Serve immediately.

Truffle Tortellini Recipe

Recipe information

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Pasta Dough

Filling

Sauce

Garnish