Italian Ricotta Tortelloni with Brown Butter and Sage

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Tortelloni Ricotta e Burro Salvia is a beloved Northern Italian pasta featuring plump, fresh egg pasta pillows filled with creamy ricotta and Parmigiano, finished in a simple but luxurious sauce of nutty brown butter and crisp sage leaves. It is the kind of dish that lets a few perfect ingredients shine – humble, elegant, and deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 17 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 2 gSugar
• 24 gProtein
• 520 mgSodium
• 280 mgPotassium
• 340 mgCalcium
• 3.5 mgIron
• 1 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the fresh egg pasta dough

• 2 cups (250 g) '00' or all-purpose flour, plus more for dusting
• 3 large eggs, room temperature
• 1 large egg yolk
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt

For the ricotta filling

• 1 1/2 cups (375 g) fresh whole-milk ricotta, drained in cheesecloth for 1 hour
• 1/2 cup (50 g) finely grated Parmigiano-Reggiano
• 1 large egg yolk
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper, to taste

For the brown butter and sage sauce and finishing

• 6 tablespoons (85 g) unsalted European-style butter
• 14 to 16 fresh sage leaves
• 1/2 cup (50 g) finely grated Parmigiano-Reggiano, for serving
• Coarse sea salt, for the pasta water

Directions

1. Make the dough: mound the flour on a clean surface or in a large bowl, make a well in the center, and add the eggs, egg yolk, olive oil, and salt. Using a fork or your fingertips, gradually draw the flour into the wet ingredients until a shaggy dough forms, then knead firmly for 8 to 10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
2. Meanwhile, make the filling: in a medium bowl, whisk together the drained ricotta, Parmigiano, egg yolk, nutmeg, salt, and pepper until smooth and creamy. Transfer to a piping bag or a zip-top bag with a corner snipped off, and refrigerate until ready to use.
3. Roll and fill the pasta: cut the rested dough into quarters. Working one piece at a time (keep the rest covered), roll the dough through a pasta machine, starting at the widest setting and working down to about 1/16-inch thickness. Lay the sheet on a lightly floured surface and pipe small 1-teaspoon mounds of filling about 2 inches apart in two rows. Lightly mist or brush the dough with water between the rows, fold the sheet over the filling, press out the air around each mound, and seal firmly. Cut between the mounds into 2-inch squares using a fluted pastry wheel or knife, and gently pinch the four corners of each square toward the center to form the classic tortelloni shape. Transfer to a parchment-lined tray dusted with semolina.
4. Bring a wide pot of well-salted water to a gentle boil (it should taste like the sea).
5. Make the sauce: while the water heats, melt the butter in a wide skillet over medium heat. Swirl often as it foams, then turns clear, then develops golden-brown specks and a toasty, nutty aroma, about 4 to 5 minutes total. Drop in the sage leaves and let them sizzle for 20 to 30 seconds until dark green and crisp, then remove the skillet from the heat.
6. Cook the tortelloni in batches in the gently boiling water for 3 to 4 minutes, until they rise to the surface and the pasta is tender but still has a slight bite. Lift them out with a slotted skimmer or spider and transfer directly into the brown butter skillet.
7. Gently toss the tortelloni in the brown butter over low heat for about 30 seconds to coat, then divide among warm plates. Shower generously with grated Parmigiano-Reggiano, top each portion with a few crisp sage leaves and a spoonful of the browned butter, and serve immediately.

Cook’s Notes

• Drain the ricotta thoroughly in cheesecloth (or a fine sieve lined with paper towels) for at least 1 hour – excess moisture is the number one cause of leaky tortelloni.
• Use '00' flour if you can find it; the finer grind gives a silkier, more tender dough that rolls out paper-thin without tearing.
• Brown butter turns from nutty to burnt in seconds – pull the pan off the heat the moment you smell toasted hazelnuts and see golden-brown milk solids on the bottom.
• For an even richer finish, stir 2 to 3 tablespoons of starchy pasta water into the brown butter before tossing; it helps the sauce cling to the pasta.
• Tortelloni can be assembled up to 4 hours ahead, dusted with semolina, and refrigerated on a parchment-lined tray, covered loosely – boil straight from the fridge, adding about 30 seconds to the cook time.

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