Name: Homemade Cheese Tortellini in Sage Butter Sauce
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 8 to 10 servings (7 to 8 dozen tortellini)
Cuisine: italian
Ingredients: 2 cups all-purpose flour, plus more for dusting and rolling; 2 large eggs; 2 large egg yolks; 1 tablespoon extra-virgin olive oil; 1 1/4 pounds fresh ricotta; 1 cup freshly grated Parmigiano-Reggiano (see Cook’s Note); 1/4 cup chopped fresh parsley; 1 large egg, beaten; 1/4 teaspoon freshly grated nutmeg; Kosher salt and freshly ground black pepper; 1 stick (8 tablespoons) unsalted butter; 12 large sage leaves; Kosher salt and freshly ground black pepper; 1 cup freshly grated Parmigiano-Reggiano, plus more for serving

Directions

Special equipment:

a pasta machine; a pizza cutter (optional)

For the pasta: Put the flour in the bowl of a food processor. Combine the eggs, yolks, oil and 2 tablespoons of cold water in a spouted measuring cup. With the processor running, add the egg mixture and process until the mixture forms a ball on the blade. (If it is still crumbly, add water a teaspoon at a time until it forms a ball; if it’s too sticky, add flour a teaspoon at a time until it forms a ball.) Continue to process until the ball is smooth and springy, 20 to 30 seconds. Remove the dough, wrap it in plastic wrap and let it rest at room temperature for 30 minutes.
For the filling: Combine the ricotta, Parmigiano, parsley, egg, nutmeg, 1/2 teaspoon salt and several grinds of pepper in a large bowl and mix well. Set aside.
Once the dough has rested, fill a small bowl with water. Dust 2 baking sheets with flour. Cut the dough into 4 even pieces and keep the other pieces wrapped while you work with one.
Flatten one piece into a rectangle and run it through the first (thickest) setting on your pasta machine, flouring the dough and machine as needed to prevent sticking. Fold one short end of the dough into the center and fold the other short end over, like folding a letter, making it into a rectangle again. Flatten it slightly with your palm and run it through the same setting again, feeding an open side of the fold into the machine first. Change to the next setting and run the dough through again. Continue to roll through one setting at a time until the dough is a long thin strip about 5 inches wide (or a little smaller than the width of your machine) and thin enough so you can just see your hand through the dough; on most machines this will be 2 to 3 settings from the thinnest setting.
Place the strip of dough on a floured surface and use a pizza cutter or knife to cut it into 2 1/2-inch squares. Press the scraps together and incorporate into one of the pieces of wrapped dough. Cover half of the squares with a kitchen towel to keep them from drying out while you work with the other half. Pick up a square, dip your finger in the water and run it round the edges to lightly moisten them. Fold the square over into a triangle and press to seal. Bring the opposite points of the triangle together around your finger and press to seal. Repeat with the remaining squares and dust with flour, then place on a floured baking sheet. Repeat with the remaining pieces of dough, rolling and filling each strip and keeping the dough covered so it doesn’t dry out. (See Cook’s Note for freezing the tortellini.)
Once all of the tortellini are made, bring a large pasta pot of salted water to a boil (see Cook’s Note) and make the sauce: Melt the butter in a large skillet over medium heat. Roughly tear the sage leaves and scatter them over the butter. Cook until bright green and sizzling, about 30 seconds. Season with several grinds of pepper. Add 1 cup of the pasta cooking water and bring to a simmer. Cook until reduced by half, 3 to 4 minutes.
Meanwhile, add the tortellini to the boiling water. Cook until the pasta is al dente, about 2 minutes from when it comes to a boil. Gently transfer the tortellini with a spider or slotted spoon to the simmering sauce. Toss gently to coat the pasta in the sauce, adding a little more pasta cooking water if it seems dry. Sprinkle with the grated cheese, toss once more and season with salt if needed. Serve immediately, passing more grated cheese at the table.

Cook’s Note

Make sure to use freshly grated Parmigiano here and grate it on a rasp grater; the pre-grated kind will make the filling gritty. You can freeze the tortellini right on the baking sheet until solid, then pack them in resealable freezer bags and freeze for up to 3 months. Cook them directly from frozen adding an extra minute or two to the boiling time. Always keep the dough you’re not working with covered with a kitchen towel so it doesn’t dry out, which would make it harder to seal. If you’re cooking the full batch of tortellini at once, use your largest pot so the tortellini won’t crowd the pot and stick together.

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Homemade Cheese Tortellini in Sage Butter Sauce

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