Truffle Tortellini Recipe
Black truffle cream, ricotta, spinach, seasonal vegetables, fresh basil, parmesan
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Ingredients
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Pasta Dough
Filling
Sauce
Garnish
Method
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.
