Photograph of the finished Tortelloni burro e salvia

Italy · Tortelloni ricotta xốt bơ lá xô thơm

Tortelloni burro e salvia

1 hr 40 min Hands-on time + 40 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Ricotta cheese Ricotta cheese 1.3 lb
  • Photograph of Parmigiano cheese Parmigiano cheese 8.5 oz
  • Photograph of Nutmeg Nutmeg 0.1 oz
  • Photograph of Unsalted butter Unsalted butter 8.5 oz
  • Photograph of Sage leaves Sage leaves 32 leaves
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Let the ricotta drain on a sieve for 30 minutes, then mix it with Parmigiano, nutmeg, and one egg yolk.
  2. 2 Ricotta must be completely dry; any remaining water will cause the filling to leak out and burst the shell when boiled.
  3. 3 Knead the dough with the eggs for 10 minutes, then let it rest for 40 minutes and roll it out to a thickness of 1 mm.
  4. 4 Cut the dough sheet into 7 cm squares, place the filling in the center, then fold diagonally and loop the two ends around your finger to form a ring shape.
  5. 5 Tortelloni is larger than tortellini, so it needs 5 minutes to boil, not 3 minutes.
  6. 6 Melt the butter with sage until it turns chestnut brown, then mix it with tortelloni and sprinkle with Parmigiano and pepper.
Start cooking