Homemade Tortelloni Recipe

Make dough

On a clean work surface mound the flour and make a large well in the center. Crack the eggs into the well, add olive oil and salt. Using a fork, gently whisk eggs and gradually incorporate flour from the inside of the well until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If too sticky, add up to 1 tbs flour; if too dry, wet hands slightly. Wrap dough tightly in plastic wrap and let rest at room temperature for 30 minutes.

After resting, divide dough into 4 pieces. Keep unused pieces wrapped while rolling one piece at a time. Using a pasta machine or rolling pin, roll dough to about 1.0–1.5 mm thickness (machine setting 6–7 on many machines). Dust with semolina to prevent sticking.

Prepare meats

If using whole veal, finely chop or pulse in a food processor until very fine but not paste-like (small grain). Finely chop the Prosciutto di Parma as well and pulse briefly to combine, leaving some texture.

Heat 1 tbs butter with 1/2 tsp neutral oil in a skillet over medium heat. Add the minced veal and cook just until no longer pink, 2–3 minutes, stirring to break into small pieces. Remove from heat and let cool completely (important to avoid scrambling the filling when sealing tortelloni).

In a bowl combine cooled cooked veal, chopped prosciutto, ricotta, 3/4 cup grated Parmigiano, egg yolk, grated nutmeg, 1/4 tsp salt and 1/4 tsp black pepper. Mix until homogeneous. Taste and adjust seasoning; refrigerate mixture until firm, about 15–20 minutes (this makes filling easier to portion).

Soak porcini

Place the dried porcini in a small bowl and pour 1 cup hot water over them. Let soak 20–30 minutes until softened. Reserve the soaking liquid by straining through a fine mesh lined with a paper towel or coffee filter to remove grit; you should have about 3–4 tbs of concentrated mushroom liquid—reserve separately.

Slice or roughly chop the soaked porcini. In a large skillet melt 2 tbs butter over medium heat. Add minced shallot and sauté 2–3 minutes until translucent. Add garlic and cook 30 seconds until fragrant.

Add chopped porcini to the skillet and sauté 2–3 minutes. Pour in 1/4 cup white wine and the reserved mushroom soaking liquid; simmer until liquid reduces by half, about 2–3 minutes.

Reduce heat to low and add 1 cup heavy cream. Stir and simmer gently until sauce thickens slightly, about 4–6 minutes. Stir in remaining 1 tbs butter and 1/2 cup grated Parmigiano-Reggiano until melted and incorporated. Season with 1/2 tsp salt and 1/4 tsp black pepper. Finish by stirring in 1 tsp white truffle oil (start with 3/4 tsp if you prefer subtle truffle). Keep sauce warm on very low heat; if too thick, loosen with up to 1/4 cup reserved pasta cooking water when combining with pasta later.

Portion filling

Whisk 1 egg to make an egg wash. On a dusted board or countertop cut rolled pasta sheets into 2.5–3 inch squares or 3-inch circles. Place about 1 teaspoon (heaping) of filling in the center of each square/circle. Keep edges clean of filling so they seal well.

Brush edges lightly with egg wash. Fold square into a triangle (if using squares) pressing out any air and sealing edges firmly. Bring the two outer points of the triangle toward each other, overlap and press to form the tortelloni/ tortellini shape. If using circles, fold over to a half-moon and then shape similarly. Arrange formed tortelloni on a semolina-dusted tray; cover lightly with a kitchen towel until ready to cook.

Bring a large pot of water to a rolling boil and add 2 tbs Kosher salt. Gently lower tortelloni into boiling water in batches to avoid crowding. Fresh tortelloni cook quickly: 3–4 minutes until al dente and they float; taste to confirm doneness. Reserve 1/2 cup pasta cooking water before draining each batch.

While pasta cooks and when sauce is warm, add 1/4 cup of the hot cream sauce to a wide sauté pan off the heat. Using a slotted spoon transfer cooked tortelloni directly into the sauce (or gently pour pasta into the pan) and toss carefully. Add reserved pasta cooking water as needed (1–2 tbs at a time) to reach a silky consistency and to help sauce cling to pasta (use up to the reserved 1/2 cup total). Warm gently for 30–60 seconds—do not boil to avoid breaking delicate pasta.

Taste and adjust seasoning. Transfer tortelloni to warmed plates. Spoon additional porcini & truffle cream sauce over the top.

Finish with a few thin shavings of Parmigiano-Reggiano, a drizzle of remaining white truffle oil if desired (very light), and a sprinkle of chopped fresh parsley.