We did this recipe in person during a class with Chef Michel. About a month ago, almost four years later, we had fresh sage and wanted to properly ho...
The recipe for tortelli with Butter and Sage, a super easy first course that can be prepared in 10 minutes with simple tricks!
The preparation is really easy: the ideal recipe even for those who are new to cooking. In fact, it is not necessary to prepare the tortellini at home, but you can buy them ready-made, so you only need to prepare the seasoning: all you need to do is melt the butter in a pan and flavor it with sage leaves.
Read also: A classic Tortello refers to a simple filling covered by discs of pasta dough that meet at the borders of the filling, just like traditional pies baked in crusts. The big difference between Tortello and the pies served at groaning Medieval banquet tables is size - the sweet or savory pies were typically large and sumptuous.
for 4 servings
Rinse and dry fresh spinach leaves, and boil in salted water. Remove from heat, drain well, and squeeze out excess liquid with your hands. Place ricotta in a medium mixing bowl, set aside.
Heat medium-sautè pan, coat bottom with olive oil, add spinach and sautè for several minutes, adjusting to taste with salt. Remove from heat.
Add sautèed spinach to ricotta, add in freshly grated Parmesan cheese and mix well until the blend is firm and well-amalgamated. There should be no excess liquid. Season to taste with salt.
In a medium bowl, blend semola flour with eggs, knead to reach a smooth, soft consistency that holds its shape when formed into a ball.
Continue kneading dough with your palm on a floured working space. Knead until dough is soft, elastic, and compact. Shape dough into a ball, cover with plastic wrap. Rest at room temperature for at least 30 minutes.
Remove plastic wrap, continue kneading dough while shaping into a rectangle approximately the width of your pasta machine. Begin rolling out dough using a prepared pasta machine, generously dusting the machine with semola to prevent dough from sticking. Flatten dough through machine until desired thickness is reached, adjusting knobs to make dough thinner with each passage.
Dust working space well with semola. Place the pasta sheet on top of the work space, and with a round pasta cutter, cut individual shapes, being sure to cut dough as neatly as possible without creating waste.
With a pastry brush, gently brush water on top of each shape. Place a small teaspoon of filling slightly off-center on each shape. Cover shape by lifting up the larger side and cover filling entirely. Using fingers, gently press down around filling, eliminating as much air as possible. Press borders down firmly to seal. Join two points of each sealed pasta shape to create tortello form. Dust tray with semola flour, and place completed tortelli shapes on top
Cook tortelli in a large pot of salted water for 3-4 minutes. Set aside a bit of cooking liquid to add to the butter blend. In a medium sautè pan, melt butter. Add sage leaves and reserved cooking liquid from pasta. Allow to cook for a few minutes, until the sauce is thickened but not too dense. Add cooked tortelli to sauce, allow to blend together a few moments, place onto individual serving plates and dust with additional Parmesan. Serve hot.
Robert Suehring Sunday 9th of October 2022
Simple to prepare-elegant to eat
We did this recipe in person during a class with Chef Michel. About a month ago, almost four years later, we had fresh sage and wanted to properly honor that blessing. This was the recipe we pulled out. It was as good as I remembered it, minus, of course, the beauty we were surrounded with in Florence. It is very straight forward to prepare. I have no additional tips or insights from our own experiences, other than it tastes more complex than it actually is. Highly recommend.