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Ricotta Cheese Tortelloni With Butter and Sage

A delightful dish of homemade tortelloni filled with creamy ricotta and served in a buttery sage sauce, perfect for a nutritious meal.
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Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the pasta dough
  • 1 LB all-purpose flour Can substitute with whole grain or gluten-free flour.
  • 6 large eggs Use one egg in the filling.
For the filling
  • 1 LB ricotta cheese Use fresh ricotta for best flavor.
  • 1 handful chopped parsley For added flavor and freshness.
  • 1 Tbsp salt Adjust according to taste.
  • 1 Tbsp grated Parmigiano cheese Plus more for serving.
  • to taste nutmeg Freshly grated is preferred.
For the sauce
  • 1.5 Tbsp unsalted butter 1.5 Tbsp per person.
  • to taste sage leaves Should be fresh for best flavor.

Method
 

Preparation of dough
  1. Combine the flour and 6 eggs in a large mixing bowl.
  2. Knead until the dough is compact and smooth, approximately 10 minutes.
  3. Wrap the dough in plastic wrap and let it rest overnight in the refrigerator.
Preparation of filling
  1. Chop a handful of parsley and mix it with the ricotta cheese, 1 Tbsp. of a beaten egg, salt, 1 Tbsp. grated Parmigiano, and plenty of nutmeg.
Making tortelloni
  1. Roll out the dough until it's about 1/16" thick.
  2. Cut the dough into squares, approximately 3 inches by 3 inches.
  3. Spoon an abundant tablespoon of the filling into the center of each square.
  4. Fold over the square and press to seal, forming the tortelloni.
Preparing the sauce
  1. Melt the butter in a small saucepan with the sage leaves over medium heat.
  2. Pour the melted butter over the tortelloni to serve, and top with freshly grated Parmigiano cheese.

Notes

You can make tortelloni ahead of time and freeze them for later use. For a lighter version, consider air frying the tortelloni.