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Ingredients
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Tortelloni (fresh pasta filling & dough)
Brown butter & sage sauce
To serve (home-made bread & garnish)
Boiling & finishing
Method
Tortelloni (fresh pasta filling & dough)
- 1
Make the pasta dough
On a clean work surface, pile the all-purpose and semolina flours and make a large well in the center. Crack the 3 large eggs into the well, add 1 tbsp olive oil and 1/2 tsp salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner walls until a shaggy dough forms. Once combined, use your hands to knead the dough for 8–10 minutes until smooth and elastic. If the dough is very sticky, sprinkle up to 2 tbsp additional flour; if too dry, wet your hands and continue kneading. Shape into a ball, wrap in plastic, and let rest at room temperature for 30 minutes.
- 2
Prepare the filling
If using fresh spinach: blanch 6–8 oz spinach in boiling water for 30–45 seconds, drain and immediately plunge into ice water. Squeeze out as much water as possible and chop finely to measure 1 cup. In a bowl combine the drained ricotta (1 cup), 1/2 cup finely grated Parmesan, 1 cup chopped spinach, 1/8 tsp freshly grated nutmeg, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Mix thoroughly until smooth. Taste and adjust seasoning; set filling in refrigerator while dough rests.
- 3
Roll and cut pasta
After resting, divide the dough into 4 pieces. Keep pieces you aren't working with wrapped. Flatten one piece and run it through a pasta machine, starting on the widest setting and rolling several times, folding once to develop gluten. Gradually reduce thickness to a medium-thin setting (about setting 5–6 on standard machines) or roll out by hand until roughly 1.5 mm thickness. Cut rounds (or squares) about 3 inches (7–8 cm) in diameter if using a cutter; if using a square, aim for 2.5–3 inch squares. Lightly dust surfaces with semolina or flour to prevent sticking.
- 4
Fill and shape tortelloni
Place about 1 teaspoon (heaping) of the ricotta-spinach filling in the center of each round. Brush the edge of the pasta with a little beaten egg yolk (1 yolk mixed with a few drops of water) to seal. Fold the round in half to make a half-moon, press out air and seal edges. Then bring the two corners of the straight edge together, overlap slightly and press to form a tortelloni/tortellini shape (or follow your preferred regional shaping). Place finished tortelloni on a lightly floured tray in a single layer; avoid stacking. Repeat until all dough and filling are used. You should yield about 24–30 tortelloni depending on size.
Boiling & finishing
- 5
Boil the tortelloni
Bring 4 liters of water to a rolling boil in a large pot and add 2 tbsp salt (should taste like the sea). Reduce to a vigorous simmer and gently add tortelloni in batches (do not overcrowd). Fresh tortelloni will cook quickly — 2.5 to 4 minutes depending on thickness. They are done when they float and the pasta feels tender but still with a slight bite. Use a slotted spoon to transfer cooked tortelloni directly into the warm sauce pan (do not rinse).
Brown butter & sage sauce
- 6
Make brown butter & sage
While the tortelloni dough rests or when you begin boiling water, melt 8 tbsp unsalted butter in a wide skillet over medium heat. Swirl the pan frequently. After several minutes the butter will foam, then the milk solids will brown and the butter will take on a nutty aroma and golden-brown color — watch carefully to avoid burning. As soon as the solids are golden (about 4–6 minutes), reduce heat to low and add the fresh sage leaves (12 leaves). The sage will crisp slightly and infuse the butter. Remove pan from heat. Stir in 1 tsp lemon zest if using, and season with 1/8 tsp salt and 1/8 tsp freshly ground black pepper. Keep warm.
- 7
Finish tortelloni in sauce
Transfer hot tortelloni into the skillet with brown butter and sage. Turn heat to low-medium and gently toss the pasta in the sauce for 30–60 seconds so the butter coats each piece and the flavors marry. If needed, add 1–2 tbsp of reserved pasta cooking water to loosen the sauce and help it cling to the pasta. Taste and adjust seasoning.
To serve (home-made bread & garnish)
- 8
Plate and serve
Divide cooked tortelloni among 4 warm starter plates (servings specified below). Spoon remaining brown butter and crisp sage leaves over each portion. Finish with a light sprinkle of Parmesan shavings (about 1 tbsp per plate) and a grind of black pepper. Place warm sliced homemade bread on the side with 1/2 tablespoon olive oil per plate for dipping.
- 9
Optional make-ahead & storage notes
Uncooked tortelloni can be laid on a tray lined with semolina and refrigerated for up to 24 hours or frozen in a single layer until firm then transferred to a bag for up to 1 month. Cook from frozen adding an extra 1–2 minutes to cooking time.