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Tortelloni, goat cheese, brown butter and sage

Prep Time:

2 hours

Serves:

Level:

6

Advanced

Category:

Vegetarian

About the Recipe

This is stripped back, goat curd and ricotta filling, marjoram, lemon, sage butter. No unnecessary moves. The filling works because it's fresh and clean, the pasta is thin enough to matter, and when you fold it right the corners seal properly. Sage and brown butter finish it. Straightforward, and it should be because the components have to speak.

Ingredients

PASTA DOUGH

  • 5 whole free-range eggs

  • 400g "00" pasta flour

  • 100g durum wheat semolina

FILLING

  • 200g goat curd

  • 150g fresh ricotta

  • 40g extra-virgin olive oil

  • 2 sprigs marjoram, leaves finely chopped

  • Zest of 1/2 lemon

  • Sea salt and freshly ground black pepper

SAUCE

  • 1 egg yolk (for sealing)

  • 80–100g butter (for the sage butter)

  • 3–4 fresh sage leaves

Preparation

PASTA DOUGH

  1. Crack the eggs into a bowl, beat with a whisk, then strain through a fine sieve to remove any shell fragments.

  2. Place the flour and semolina in a mixer bowl fitted with the paddle. Mix on low speed and add the egg mixture gradually until a crumbly texture forms.

  3. Tip the dough onto the bench and knead briefly by hand until evenly mixed and smooth. Shape into a ball, wrap tightly in cling film and rest in the fridge for at least 1 hour.

FILLING

  1. Finely chop the marjoram leaves.

  2. In a mixer with the paddle attachment, combine the goat curd and ricotta until smooth. Add the olive oil and marjoram; season with sea salt and black pepper.

  3. Mix in the lemon zest. Transfer the filling to a piping bag and refrigerate for about 30 minutes to firm up.

TORTELLONI

  1. Using a pasta machine, roll the dough into long, thin rectangular sheets about 2mm thick.

  2. Cut 10cm rounds with a pasta cutter. Save the trimmings to make maltagliati for another recipe.

  3. Pipe a generous amount of filling into the centre of each round. Using a pastry brush, lightly wet the edge with egg yolk.

  4. Fold to form a half-moon and press firmly to seal, expelling any air. Join the two corners together around a fingertip to form a tortellone. Repeat with the remaining dough and filling.

  5. Boil the tortelloni in plenty of lightly salted water.

  6. Meanwhile, cook the butter and sage leaves in a small pan until the butter becomes foamy.

  7. Gently drain the tortelloni and transfer to a serving bowl. Pour the foamy butter and sage over the top. Finish with grated Parmigiano Reggiano.

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