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Food & Drink

Ricotta Tortelli with Butter and Sage Recipe

Chef Michael White makes it easy

Ricotta Tortelli with Butter and Sage
Serves six as an appetizer or four as a main course

Ingredients
1 lb. ricotta cheese
1 lg. egg plus 1 lg. egg yolk, lightly beaten together
½ c. finely grated Parmigiano-Reggiano (about 1 oz.), plus more for serving
Pinch of freshly grated nutmeg
Kosher salt
Freshly ground black pepper
Rice flour, for dusting
Fresh pasta sheets (get the recipe here) or 1 lb. store-bought
8 tbsp. (1 stick) unsalted butter
10 fresh sage leaves

1. Put the ricotta, egg and yolk, Parmigiano, and nutmeg in a medium bowl, season with salt and pepper, and fold together with a rubber spatula until just incorporated. Spoon mixture into a piping bag fitted with a ⅜-in. plain tip and refrigerate at least 1 hour, but no longer than 8 hours.

2. Line a baking sheet with parchment paper and lightly dust it with rice flour.

3. Set your pasta machine to the thinnest setting and roll the pasta sheets through it. Lay the sheets on a floured surface and, using a sharp knife, cut them into 40 to 48 3-in. squares (use a ruler to guide you).

4. Lay half of the squares on the floured surface and keep the others under a damp kitchen towel. Pipe about 1½ tbsp. of filling into the center of half of the squares.

5. Use a pastry brush or your fingers to brush the edges of the filled squares with water, then place one of the remaining squares on top, using your fingers to push out any air. Tightly seal the edges, then trim the edges, and arrange the tortelli on the rice flour-dusted baking sheet.

6. When ready to cook, fill a large pot about two-thirds full with water, salt it liberally, and bring it to a boil over high heat.

7. Meanwhile, melt the butter in a saute pan over medium-high heat. Add the sage leaves and cook, stirring with a wooden spoon, until butter is browned and fragrant, about 2 minutes. Remove from heat and cover to keep warm.

8. When water comes to a boil, lower the heat slightly (water should be at a gentle boil) and gingerly add the tortelli a few at a time.

9. Stir carefully once to keep them from sticking together, then cook until the tortelli float to the surface, 2-3 minutes.

Photo: Courtesy of Evan Sung