Makes 6 servings
These tortelli are quite fragile, and should be cooked as soon as they are assembled, although you can hold the filled tortelli for up to 1 hour in the refrigerator, if necessary. If white truffles are not available or too expensive for your budget, you can use a little bit of truffle oil in the filling and then add a bit more to the butter when you melt it to dress the tortelli in step 8.
Ingredients
Ricotta-Spinach Filling
- 1/2 cup blanched chopped spinach
- 1 cup fresh ricotta (sheep’s ricotta, if available)
- 1/2 cup grated Parmigiano-Reggiano
- Kosher salt, as needed
- Pinch of ground white pepper
- Small pinch of freshly grated nutmeg
- 1 lb Pasta Sheets
- 6 egg yolks
- Egg wash: 1 large egg blended with 1 tablespoons water
- 4 to 6 oz (1/2 to 3/4 cup) unsalted butter
- Grated Parmigiano-Reggiano, as needed for serving
- 2 oz white truffle, shaved (optional)
Directions
- Stir together the spinach, ricotta, Parmigiano-Reggiano, salt, pepper, and nutmeg in a medium bowl. After the filling is well combined, transfer to a pastry bag fitted with a 1/2-inch round plain tip; set aside.
- Using a 2-inch round cutter, gently press marks for the tortelli, spacing them 5 inches apart. Pipe the ricotta-spinach filling to cover the marked circle, then pipe a border making a 1-inch-high edge, leaving space in the center of each “little tower.”
- Place 1 egg yolk with a tiny bit of white in the center of each circle, making sure the yolk remains unbroken. Season each yolk with a pinch of salt and white pepper.
- Brush a little egg wash on the border of the pasta where the filling is and gently place a second sheet of pasta over the filling, pressing the edges together to seal them and eliminate any air between the two layers.
- Using a 4-inch wide cutter (fluted, if available), cut out each tortello. At this point you may store them in refrigerator for up to 1 hour.
- Bring a large pot of salted water to a simmer over medium-high heat. Using a slotted spoon or a spider, lower the tortelli all at once to the boiling water and cook, uncovered, at a boil until just tender to the bite, 2 to 3 minutes.
- Lift the tortelli from the water with a slotted spoon or spider. Divide among 6 warmed plates.
- Heat the butter in a small pan over medium-high heat until browned and nutty, about 2 minutes. Sprinkle some of the Parmigiano-Reggiano over each tortello, pour over the brown butter, and garnish with the shaved truffle, if desired. Top the tortelli with a few leaves of sage fried in butter.
