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Tortelloni di ricotta burro e salvia
Ricotta tortelloni in sage butter
Tortelloni di ricotta: Bologna's large ricotta and parsley parcels in sage butter
ItalianIn Bologna, tortelloni are the big brothers of tortellini: wide parcels of egg pasta folded around ricotta, parsley and Parmigiano, often made on Christmas Eve, when meat is avoided, and on Fridays. The sfogline (pasta makers) of the Quadrilatero market roll the dough by hand so thin you can read through it. They are served simply with butter and sage so the filling shines. Parmigiano is made with animal rennet; choose a vegetarian hard cheese if you need to. Chef's tip: press every bit of air out around the filling before you seal; trapped air makes the tortelloni burst in the pot.
- Total time
- 100 min
- Difficulty
- hard
- Serves
- 4
Ingredients
For the pasta
- 10 ½ oz tipo 00 flour
- 3 eggs
For the filling
- 14 oz ricottadrained for 1 hour
- 2 ⅞ oz Parmigiano Reggiano or a vegetarian hard cheesegrated, plus extra to serve
- 4 tbsp flat-leaf parsleyvery finely chopped
- 1 egg yolk
- 1 pinch nutmeg
- ½ tsp saltplus extra for the water
For the sauce
- 2 ½ oz butter
- 12 sage leaves
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Method
0/6 doneStep 1: Heap 10 ½ oz tipo 00 flour on a board, make a well, crack in 3 eggs and beat with a fork, slowly drawing in the flour. Knead for 10 minutes, until smooth and silky. Wrap and rest for 30 minutes.
40 minStep 2: Mix 14 oz ricotta, 2 ⅞ oz Parmigiano Reggiano or a vegetarian hard cheese, 4 tbsp flat-leaf parsley, 1 egg yolk, 1 pinch nutmeg and ½ tsp salt until smooth. Taste: it should be well seasoned.
Step 3: Roll the dough very thinly, by hand or to the second-thinnest setting on a pasta machine, and cut into 7 cm squares. Keep the rest covered so it doesn't dry.
Step 4: Put a teaspoon of filling in the middle of each square. Fold into a triangle, pressing out all the air, then wrap the two corners around your finger and pinch them together. Common mistake: overfilling; the pasta won't seal and opens in the water.
30 minStep 5: Cook in plenty of gently boiling salted water for 4–5 minutes, until the edges are tender.
5 minStep 6: Meanwhile melt 2 ½ oz butter with 12 sage leaves until foaming and lightly golden. Lift the tortelloni out with a slotted spoon, toss in the butter and serve with more cheese.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 27 g
- Carbs
- 62 g
- Fat
- 31 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tortelloni di ricotta burro e salvia take?
- About 100 minutes in total: 90 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of flat-leaf parsley?
- Curly parsley or coriander, same amount.
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