Tortellini with Ricotta, Sage & Brown Butter
Make this simple filled fresh pasta for a satisfying autumn dinner! Pasta is comforting and delicious, perfect for a relaxing meal anytime of year. Autumn, however, is an especially good time for hearty, fresh pastas like ravioli and tortellini. This recipe features tortellini with a ricotta, sage, and brown butter sauce. The tortellini are fairly easy to make, but the job is better left for a weekend. The sauce is a cinch to make – simply melt butter with salt, pepper, and a sage leaf until golden brown. This pasta looks, smells, and tastes like autumn itself.
Make this simple filled fresh pasta for a satisfying autumn dinner! Pasta is comforting and delicious, perfect for a relaxing meal anytime of year. Autumn, however, is an especially good time for hearty, fresh pastas like ravioli and tortellini. This recipe features tortellini with a ricotta, sage, and brown butter sauce. The tortellini are fairly easy to make, but the job is better left for a weekend. The sauce is a cinch to make – simply melt butter with salt, pepper, and a sage leaf until golden brown. This pasta looks, smells, and tastes like autumn itself.
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- freshly ground black pepper
- 1 tablespoon water
- sauce:
- 6 tablespoons unsalted butter
- 1 egg beaten
- 1 egg yolk
- 1/4 cup mascarpone
- pinch kosher salt
- 1/4 cup grated parmesan
- 1 teaspoon fresh thyme chopped
- 1/2 cup ricotta
- 1/2 cup goat cheese
- pasta dough: recipe follows
- pinch freshly ground black pepper
- 1 teaspoon fresh sage chopped
- semolina flour for dusting
- 1 fresh sage leaf plus extra for garnish
- Carbohydrate 3.61348819772411 g
- Cholesterol 151.619000018933 mg
- Fat 36.1714139013821 g
- Fiber 0.156915621647468 g
- Protein 13.7858457503641 g
- Saturated Fat 22.6741669761001 g
- Serving Size 1 1 Serving (110g)
- Sodium 552.098657815731 mg
- Sugar 3.45657257607664 g
- Trans Fat 2.69868064463435 g
- Calories 391 calories
Step-by-step
- First, make the dough.
- For the filling, pulse the ricotta cheese, goat cheese, Parmesan, mascarpone, egg yolk, sugar, nutmeg, salt & pepper in a food processor until combined. Transfer to a bowl. Stir in the sage & thyme.
- In a bowl, combine the beaten egg and water for an egg wash. Brush a dough strip with some wash. For each tortellini, place 1-teaspoon mounds of filling on the dough in a single row, spacing them 2 inches (5 cm) apart and 1 inch (2.5 cm) from a long edge. Fold the uncovered half over the filling. Press down around each mound to seal it in close to the fold, pressing out any air pockets. With a 2-inch (5-cm) round cookie cutter, cut out half-moon shapes by cutting the curve through the sealed pasta, leaving the filling nestled along the straight fold. Then, gently curve each half-moon, pinching its corners together. Arrange on a parchment-lined, semolina-dusted baking sheet, then dust with more semolina. Repeat with remaining pasta and filling.
- Bring a large pot of salted water to a boil.
- For the sauce, melt the butter in a small saute pan over medium heat. Add salt, pepper, and the sage leaf. Cook the butter until golden brown. Remove from the heat and keep warm.
- Add the tortellini to the boiling water. Boil gently for 5 minutes. Drain well and transfer to warmed serving plates. Grate fresh Parmesan on top and sprinkle generously with black pepper. Spoon the sauce over the tortellini. Garnish with sage and serve.
- Pasta Dough:
- In a food processor, combine the flour, yolks, salt, oil and 1 tablespoon (15 ml) water. Process until a dough forms. Pinch the dough: If it feels too dry, pulse in up to 1/2 tablespoon more water until a moist dough forms. Turn out onto a lightly floured work surface and knead by hand into a smooth ball. Wrap in plastic wrap and rest at room temperature for 1 hour.
- Secure a pasta roller. Cut the dough in half and cover 1 piece with plastic. Set the rollers to the largest opening. Flatten the uncovered dough into a thick strip the width of the rollers. Dust lightly with flour. Run the piece through the rollers. Fold it in thirds and run it through again. Repeat 2 or 3 more times until smooth and elastic.
- Set the rollers to the next smaller opening; run the strip through. Continue, using a smaller opening each time and dusting lightly with flour as necessary, until you reach the next-to-smallest or smallest opening. (As the strip gets longer, you may need to cut it in half for easier handling, keeping unused dough covered.) Repeat with the remaining dough. Cover until ready to use.
A Taste of Autumn: My Favorite Tortellini Recipe
As a busy professional, I often find myself craving comforting, yet sophisticated meals that don't require hours in the kitchen. This tortellini recipe perfectly fits that bill. It's elegant enough for a dinner party, yet simple enough for a weeknight treat. The flavors of autumn shine through in every bite – the nutty brown butter, the earthy sage, and the creamy ricotta filling create a symphony of taste that's both satisfying and delightful.
I discovered this recipe while browsing through my favorite food blogs, and I immediately knew it had to be part of my repertoire. The beauty of this recipe lies not just in its deliciousness but also in its versatility. You can adapt it to suit your preferences and dietary needs. For example, if you’re short on time, you can easily buy pre-made pasta dough, saving you precious time. Experiment with different cheeses, herbs, and spices to create your own unique variations. I’ve tried adding a touch of sun-dried tomatoes or roasted butternut squash to the filling for an extra layer of flavor – the results are always impressive.
The making of the tortellini themselves is a meditative process. The rhythmic rolling, filling, and shaping is strangely calming. It’s a welcome break from the pressures of work, a moment to reconnect with the simple pleasures of cooking. The aroma of fresh pasta dough filling the kitchen is intoxicating; it sets the stage for a relaxing and enjoyable evening. Even better, it's a recipe I can easily involve my family in – a fun way to spend quality time together while creating something delicious.
The brown butter sauce elevates the dish to a new level of deliciousness. That rich, nutty flavor is simply irresistible. I often make extra sauce because it's that good! I even use it as a dip for crusty bread. It’s such a simple sauce to make, and yet, it transforms the overall experience. This dish is a perfect testament to the fact that great food doesn’t always require complex techniques or hours of preparation.
This tortellini recipe has become a staple in my home, a dish I return to again and again. It's perfect for special occasions or a casual weeknight dinner. The warm, comforting flavors are ideal for chilly evenings, and the process of making them is surprisingly therapeutic. If you're looking for a delicious and relatively easy pasta dish to add to your repertoire, I highly recommend giving this one a try. You won't be disappointed.
Beyond the deliciousness, this recipe offers a sense of accomplishment. Knowing that you've crafted this beautiful and flavorful dish from scratch is incredibly rewarding. It's a reminder that even amidst a busy schedule, we can still find time to create something special, something that nourishes not just the body but also the soul. The simple act of making pasta, of carefully shaping each tiny tortellini, is a connection to a culinary tradition, a link to a history of home-cooked meals and shared moments.
From the preparation of the dough to the final flourish of fresh sage, this recipe is a journey. A journey that begins with simple ingredients and ends with a plateful of culinary artistry. This isn't just a meal; it's an experience, a moment to savor the beauty of simple ingredients transformed into something extraordinary. And that, my friends, is what makes this recipe so special. So gather your ingredients, roll up your sleeves, and prepare to be amazed by the delightful flavors of autumn encapsulated in every bite of this wonderful tortellini.
Ingredients:- 1 1/2 cups all-purpose flour, plus more for dusting
- 4 large cage-free egg yolks
- 1/2 teaspoon kosher salt
- 1/2 teaspoon extra-virgin olive oil
- 1 to 1 1/2 tablespoons water, plus more as needed (divided)
- 1/2 cup ricotta
- 1/2 cup goat cheese
- 1/4 cup grated parmesan
- 1/4 cup mascarpone
- 1 egg yolk
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sugar
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon water
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh sage chopped
- 6 tablespoons unsalted butter
- 1 fresh sage leaf plus extra for garnish
- Semolina flour for dusting
