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Tortellini al Tartufo

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large pot for boiling pasta
  • Strainer or colander
  • Large skillet
  • Wooden spoon or spatula
  • Rolling pin (if making fresh pasta)
  • Pasta cutter or knife (if making fresh pasta)
  • Cheese grater (for Parmesan)
  • Measuring cups and spoons

Ingredients
  

  • Ingredients
  • For the Tortellini
  • 2 cups all-purpose flour plus extra for dusting
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon black truffle oil
  • Salt and pepper to taste
  • For the Sauce
  • 1/4 cup unsalted butter
  • 1/4 cup heavy cream
  • 1 tablespoon black truffle oil adjust to taste
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese for serving
  • Chopped fresh parsley for garnish optional

Instructions
 

  • Method
  • Step 1: Make the Pasta Dough
  • Mix the Dough: On a clean surface, form the flour into a mound. Make a well in the center, add the eggs and salt, and gradually mix the flour into the eggs using a fork until a dough forms.
  • Knead the Dough: Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes at room temperature.
  • Step 2: Prepare the Filling
  • Combine the Filling Ingredients: In a bowl, mix the ricotta cheese, grated Parmesan, black truffle oil, salt, and pepper until well combined. Taste and adjust seasoning as needed.
  • Step 3: Roll Out the Pasta
  • Roll the Dough: Divide the rested dough into quarters. Roll out one quarter at a time to about 1/16-inch thickness using a rolling pin or pasta machine, dusting with flour to prevent sticking.
  • Step 4: Cut and Fill the Tortellini
  • Cut the Pasta: Use a knife or pasta cutter to cut the rolled-out dough into 3-inch squares.
  • Fill the Tortellini: Place a small teaspoon of the filling in the center of each square. Fold the square into a triangle, sealing the edges by pressing down with your fingers. Then, wrap the triangle around your finger and pinch the ends together to form the tortellini shape.
  • Step 5: Cook the Tortellini
  • Boil Water: Bring a large pot of salted water to a boil.
  • Cook the Tortellini: Carefully add the tortellini to the boiling water and cook for 3-4 minutes or until they float to the surface. Fresh pasta cooks quickly, so keep an eye on it.
  • Step 6: Prepare the Sauce
  • Melt the Butter: In a large skillet over medium heat, melt the butter.
  • Add Cream and Truffle Oil: Stir in the heavy cream and black truffle oil, and season with salt and pepper. Simmer for 2-3 minutes until heated through.
  • Step 7: Combine and Serve
  • Combine Pasta and Sauce: Drain the tortellini and add them to the skillet with the sauce. Toss gently to coat the pasta in the sauce.
  • Serve: Plate the tortellini, and top with freshly grated Parmesan cheese and chopped parsley, if desired.
  • Variations
  • Mushroom Filling: Substitute the ricotta with sautéed mushrooms for a richer filling.
  • Vegan Option: Use vegan cheese and truffle oil, and substitute the eggs with a vegan pasta dough recipe.
  • Sauce Variations: For a lighter sauce, use olive oil instead of butter.
Keyword Tortellini al Tartufo