Pasta
Tortelli with Butter and Sage Dressing
Delicious Tortelli with Butter and Sage Dressing Recipe | Easy to Make
Delicious Tortelli with Butter and Sage Dressing Recipe | Easy to Make
Tortelli with Butter and Sage Dressing is a MaMa favourite and real crowd pleaser! Learn how to make authentic Tortelli with MaMa's expert chefs at a Pasta Cooking class or Traditonal Tuscan Cooking class!
• Place flour into a bowl or onto a flat surface.
• Make a hole in the center of the mound, and break one egg at a time into the center.
• Beat eggs using a fork, slowly draw flour into the center of mound, where the beaten egg is. Keep
adding flour to the egg until possible, then knead with your hands until it’s smooth and
homogeneous.
• If the dough is too soft or sticky, add more flour. Alternatively, if the dough is too stiff, add a few
drops of warm water.
• Form into a ball and sprinkle with flour. Cover with plastic wrap and let it rest at room
temperature for 30 minutes.
• Spread the dough out onto your surface, which should be lightly floured to avoid sticking. Using a
rolling pin, begin rolling pasta out from the center, until you reach the ideal thickness of 1mm.
You can also use a pasta machine, remembering to flour the dough if it is too sticky.
• Rinse and dry fresh spinach leaves, and boil in salted water. Remove from heat, drain well, and
squeeze out excess liquid with your hands. Mince finely on a chopping board.
• In a medium mixing bowl mix the ricotta, spinach, pepper, salt, nutmeg and add the freshly
grated Parmesan cheese and mix well until the blend is firm and well-amalgamated. There should
be no excess liquid.
•400g flour (200g all purpose flour and 200g semola flour)
•4 eggs
For dressing sauce
• 80g of butter
• 12 sage leaves
• grated Parmigiano
• 250 g ricotta cheese (preferably sheep milk)
• 200 g boiled spinach
• 30 g grated Parmigiano cheese
• salt to taste.
• pepper to taste
• nutmeg to taste
• Take as many disks as possible from your pasta sheet. Fill up each disk with a spoonful and be
careful not to overstuff them.
• Pass a wet finger onto the disk edge and fold it into a taco shape. Pinch your “taco” edges together
by gently pressing down around the filling eliminating as much air as possible.
• Flip your “taco” so you have a smile shape, holding up the corners with your fingers.
• Join and pinch corners to make them stick together.
• Place your tortello onto a tray, sprinkled with flour.
Make the dressing sauce and complete the dish
• Cook tortelli in a large pot of salted water for 3-4 minutes. Set aside a bit of cooking liquid to add
to butter blend.
• In a medium sautè pan, melt butter. Add sage leaves and reserved cooking liquid from pasta.
Allow to cook for a few minutes, until sauce is thickened but not too dense.
• Add cooked tortelli to sauce, allow to blend together.
• Remove the pot from heat, add Parmesan cheese and stir until creamy.
• Serve hot.
4.9 10 reviews
Second time lucky. The first attempt tore because I rushed the resting; the note about covering it properly is not optional, it turns out.
We are four adults with four different diets in this house and finding one dish is usually a negotiation. This was the compromise everybody was actually happy with rather than merely tolerating. It is going on the regular list.
I was sceptical about how few ingredients there are and nearly went looking for a more complicated version. Turns out that is the point. Everything depends on the quality of what goes in and on not rushing it.
Cheap ingredients, so a failure would not have hurt. That is what made me brave enough to try.
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