Tortellinis Rellenos Recipe

Prepare spinach

If using fresh spinach, blanch in boiling water for 30 seconds, drain, squeeze out excess liquid in a clean towel, then finely chop. If using pre-wilted spinach, ensure it's well drained and chopped.

Make filling

In a medium bowl combine ricotta, chopped prosciutto, chopped spinach, Parmigiano-Reggiano, egg yolk, grated nutmeg, salt, and black pepper. Mix until smooth and homogeneous. Taste and adjust seasoning. Transfer filling to a piping bag or a plastic bag with a small corner cut for easier portioning.

Cut pasta sheets

Lay pasta sheets on a lightly floured surface. Using a 2.5–3 inch round cutter (or a glass), cut circles from sheets. Re-roll scraps lightly if needed and cut additional circles. You should obtain approximately 24–30 circles from 8 sheets depending on size.

Fill and shape tortellinis

Place a scant 1 teaspoon (about 5–6 g) of filling in the center of each pasta circle. Brush the edges lightly with water. Fold the circle in half to form a half-moon and press edges to seal, removing air. Bring the two corners of the straight edge together, overlap slightly, and press to seal, forming the classic tortellini ring. Place on a lightly floured tray and cover with a clean kitchen towel while you finish.

Bring water to a boil

In a large pot bring 2 liters of water to a vigorous boil. Add 1 tablespoon coarse kosher salt to the water.

Cook tortellinis

Gently add tortellinis in batches to avoid crowding. Fresh tortellini will cook quickly — about 2.5–4 minutes — until they float and the pasta is tender but still slightly firm (al dente). Use a slotted spoon to transfer cooked tortellinis to a warm serving plate or skillet with sauce, reserving 1/2 cup of pasta cooking water.

Prepare sage brown butter sauce

In a large skillet melt 4 tbs unsalted butter over medium heat. Add smashed garlic and cook until fragrant for about 30 seconds, then remove and discard the garlic. Continue to cook butter, swirling the pan, until it foams and the milk solids turn golden brown and give a nutty aroma (about 2–3 minutes). Add fresh sage leaves and fry for 20–30 seconds until crisp. Remove skillet from heat and stir in lemon zest and 1 tbs extra-virgin olive oil.

Combine pasta and sauce

Transfer the cooked tortellinis into the skillet with the sage brown butter. If sauce seems dry, add reserved pasta cooking water, 1 tablespoon at a time, just enough to lightly coat the tortellinis and create a silky emulsion. Gently toss to coat, being careful not to break the filled pasta.

Finish and serve

Divide tortellinis among 4 starter plates. Spoon any remaining brown butter and crisp sage over each portion. Sprinkle 1 tablespoon (approx) freshly grated Parmigiano-Reggiano over each plate, finish with a light drizzle of extra-virgin olive oil, a pinch of coarse salt and freshly ground black pepper to taste. Serve immediately.