Lemon & Ricotta Tortelloni Recipe

Make the dough

On a clean work surface, combine 2.5 cups all-purpose flour and 0.5 cups semolina flour into a mound. Make a large well in the center. Crack 3 eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk the eggs and gradually incorporate flour from the inner edges until a shaggy dough forms. Add up to 2 tablespoons water only if dough feels dry. Knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.

Roll and cut

After resting, divide dough into 4 pieces. Keep pieces covered. Using a pasta machine or rolling pin, roll each piece to a thin sheet (about setting 6–7 on machine or ~1 mm thickness). Cut into 3-inch squares or circles (about 2.5–3 inch rounds) — you should get ~30–36 tortelloni depending on size.

Prepare the filling

In a mixing bowl, combine 2 cups whole milk ricotta, 3/4 cup grated Parmigiano-Reggiano, 2 tablespoons fresh lemon zest, 1 tablespoon fresh lemon juice, 2 tablespoons finely chopped fresh basil, 3/4 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper. Add 1 egg yolk to bind. Stir until smooth and homogeneous. Taste and adjust seasoning—filling should be bright, slightly tangy; if too loose, chill 15–20 minutes.

Portion the filling and form tortelloni

Place small mounds (about 1 teaspoon) of filling in center of each pasta square/round. Brush edges lightly with water, fold to form a triangle or half-moon, press to seal all air out. If using rounds, bring two corners together and press to form classic tortelloni/tortellini shape. Ensure seals are tight. Place finished tortelloni on a lightly floured tray while you prepare sauce.

Cook down tomatoes

Heat 1 tablespoon extra virgin olive oil in a medium sauté pan over medium heat. Add 1 finely minced shallot and sauté 1–2 minutes until translucent. Add 2 cloves minced garlic and cook 30 seconds until fragrant. Add 2 cups halved cherry tomatoes and 1/2 cup passata or crushed tomatoes, 2 tablespoons white wine, 1/2 tablespoon lemon zest, 1/4 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer and cook, stirring occasionally, until tomatoes break down and sauce is reduced and slightly syrupy, about 12–15 minutes. Adjust seasoning and keep warm on lowest heat.

Blitz the pesto

In a food processor, pulse 1.5 cups packed fresh basil, 1/4 cup pine nuts, 1/2 cup grated Parmigiano-Reggiano and 1 clove garlic until finely chopped. With the motor running, slowly pour in 1/2 cup extra virgin olive oil until combined but still slightly textured. Add 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper; pulse to incorporate. Taste and adjust — if too thick, add a little more oil or a teaspoon of warm water. Reserve about 2 tablespoons of pesto for tossing with the finished pasta; keep the rest for garnish or serving.

Toast pine nuts

In a small dry skillet over medium heat, toast an additional 2 tablespoons pine nuts, stirring frequently until golden and fragrant, 2–3 minutes. Remove immediately to cool to avoid burning.

Cook tortelloni and finish

Bring a large pot of salted water to a rolling boil. Add the tortelloni (work in batches if needed) and cook until they float and are tender, 3–4 minutes for fresh pasta (timing may vary—test one). While tortelloni cook, melt 2 tablespoons unsalted butter with 1 tablespoon olive oil in a large sauté pan over medium-low heat. Using a slotted spoon, transfer cooked tortelloni to the sauté pan with some pasta cooking water (reserve 1/2 cup). Add about 3–4 tablespoons of the tomato reduction and 1–2 tablespoons of basil pesto to the pan, along with 2–3 tablespoons of reserved pasta water. Gently toss to coat the tortelloni without breaking them; cook 1–2 minutes so flavors marry.

Plate and garnish

Divide tortelloni among 4 plates. Spoon additional tomato reduction around or atop the pasta. Dot with small spoonfuls of remaining basil pesto, scatter toasted pine nuts and torn basil leaves over the top. Finish with 1/4 cup grated Parmigiano-Reggiano distributed across plates and a light sprinkle of coarse sea salt. Serve immediately.