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Tortelli with Ricotta and Sage

di Academia Barilla

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Tortelli with Ricotta and Sage
1 hours


First course

Ingredients for 4 people

For filling:
1 tablespoon parsley chopped
½ cup Parmigiano Reggiano grated
1 pound ricotta
1 egg
Nutmeg to taste
Salt and white pepper to taste
For pasta:
2 ½ cups flour
3 eggs
3 ½ tablespoons dry white wine
Salt to taste
For sauce:
8 sage leaves
½ cup cream
1 ½ tablespoons butter
½ cup Parmigiano Reggiano grated

Preparation 1 hours preparation + 5 minutes cooking
1. Prepare the filling: In a bowl, mix all ingredients together with a wooden spoon

2. Set aside to rest for 10 minutes

3. Prepare the dough: Make a well in the flour, add eggs, wine and salt, and knead until smooth

4. Cover with a cotton towel or plastic wrap and set aside to rest for 20 minutes

5. Prepare the sauce: Melt butter in a large pan over low heat

6. Add sage and sauté for 30 seconds, then pour in cream

7. Combine and cook for 3 minutes

8. Roll out dough with a rolling pin or pasta machine to a thickness of less than 1/8 inch

9. Cut into 2-inch squares

10. Place one tablespoon of filling in the middle of one square and cover with another square, sealing the edges to prevent the filling from leaking out

11. Boil in plenty of salted water for 5 minutes, drain and serve in individual warm plates with the sauce and grated Parmigiano