Truffle Tortelloni

This Truffle Tortelloni is a refined pasta made with delicate fresh dough and filled with ricotta and Parmigiano Reggiano. Finished in a butter and black truffle sauce, it brings out the richness and simplicity of traditional Italian cuisine.

Serves

1 portion (3 tortelloni)

Preparation Time

1 hour 15 minutes

INGREDIENTS

100 g 00 flour
1 whole egg
120 g ricotta (well drained)
30 g Parmigiano Reggiano, grated
2 g freshly cracked black pepper
30 g unsalted butter
15 g black truffle pâté

METHOD

Place the flour on a clean work surface and make a well in the centre. Add the egg and mix gradually to form a dough. Knead until smooth and elastic. Cover and allow it to rest for 30 minutes.

Roll the dough into a thin sheet and cut into 8 cm squares.
In a bowl, mix the ricotta, Parmigiano Reggiano, and black pepper until well combined.

Place a small amount of filling in the centre of each square. Fold the pasta over to seal, then shape into tortelloni.

Bring salted water to a boil and cook the tortelloni for 3-4 minutes.

Meanwhile, melt the butter gently in a pan and add the black truffle pâté, stirring to combine into a smooth sauce. Transfer the cooked tortelloni to the pan and toss gently to coat. Serve immediately.