Homemade Tortellini in Butter Sage Sauce

    [[ recipeID=recipe-2m9luqdwj, title=RECIPE ]]

    RECIPE

    Homemade Tortellini in Butter Sage Sauce: A timeless recipe made for slow Sunday cooking and springtime gatherings.


    Servings: 6

    Ingredients

    Instructions

    Ingredients

    For the Pasta Dough

    • 2 Cups “00” flour (or all-purpose if needed)
    • 3 large eggs
    • A pinch of salt
    • A drizzle of Cucina Cipoletti extra virgin olive oil (optional, for elasticity)

    For the Filling

    • 1 cup whole milk ricotta
    • ½ Cup finely grated Parmigiano Reggiano
    • Zest of 1 lemon
    • A few grates of nutmeg
    • Salt and freshly cracked pepper, to taste

    For the Butter Sage Sauce

    • 6 Tbsp unsalted butter
    • A generous handful of fresh sage leaves
    • Salt to taste
    • Freshly grated Parmigiano Reggiano, to finish
    • Cucina Cipoletti extra virgin olive oil, for drizzling

    Instructions

    1. Make the Pasta Dough | On a clean countertop, form the flour into a mound and make a well in the center. Crack the eggs into the well, add a pinch of salt, and begin whisking the eggs with a fork, gradually pulling in flour from the edges. Once it starts to come together, knead the dough for 8–10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
    2. Make the Filling | In a bowl, combine ricotta, Parmigiano, lemon zest, nutmeg, salt, and pepper. Mix until creamy and well combined. Taste and adjust seasoning. Transfer to a piping bag or cover and chill until ready to fill.
    3. Roll and Shape the Tortellini | Roll out the dough using a pasta machine or rolling pin to about 1/16" thickness. Cut into 2-inch squares. Pipe a small dollop of filling in the center of each square. Fold into a triangle, pressing the edges to seal, then gently fold the corners around your finger to shape into a tortellino. Repeat with remaining dough.
    4. Cook the Tortellini | Bring a large pot of salted water to a boil. Gently drop in the tortellini and cook for 3–4 minutes or until they float to the top and are tender.
    5. Make the Butter Sage Sauce | While the pasta cooks, melt butter in a large skillet over medium heat. Add sage leaves and let them crisp gently as the butter begins to brown and smell nutty—about 3–5 minutes. Season with a pinch of salt.
    6. Toss and Serve | Transfer cooked tortellini directly into the sage butter sauce using a slotted spoon. Toss gently to coat. Serve immediately with a generous shower of Parmigiano and a drizzle of Cucina Cipoletti extra virgin olive oil for that perfect peppery finish.