Tortelloni
tortelloni
Larger ring-shaped pasta commonly filled with ricotta, herbs, or pumpkin and served with butter or sauce.
About this dish
Larger ring-shaped pasta commonly filled with ricotta, herbs, or pumpkin and served with butter or sauce. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Ricotta and parsley tortelloni
Pasta
- 300 g 00 flour
- 3 large eggs
Filling
- 400 g well-drained ricotta
- 70 g Parmesan, grated
- 1 egg yolk
- 3 tbsp minced parsley
- pinch of nutmeg
- 1/4 tsp salt
Sauce
- 60 g butter
- 8 sage leaves
- 1
Pasta: 300 g 00 flour; 3 large eggs. Filling: 400 g well-drained ricotta; 70 g Parmesan, grated; 1 egg yolk; plus the remaining ingredients listed for this component. Knead pasta ingredients until smooth; rest covered 30 minutes. Mix filling ingredients and chill. Knead smooth and wrap for the rest; drain ricotta so filling holds a mound.
- 2
Roll thin and cut 7 cm squares. Add about 2 tsp filling, fold diagonally and press out air while sealing. Wrap the two corners around a finger and join. Roll about 1 mm thick, keep squares covered and press air out before sealing and joining corners.
- 3
Sauce: 60 g butter; 8 sage leaves. Boil gently 4-6 minutes until pasta and yolk filling are cooked. Toss with butter warmed with sage. Check tender pasta and set yolk center at 71°C/160°F before draining and gently tossing in sage butter.
Note
Tortelloni are larger than meat-filled tortellini. The first source has confusing sauce/filling wording; this uses its parsley-ricotta identity with the third source’s clearer technique.