Tortellini with sage butter sauce

Classic Italian tortellini - perfect for a snack or main course

Course Main Course

Cuisine Italian

Keyword pasta, simple

Prep Time 1 20

Cook Time 10

Total Time 1 30

Servings People

Calories 463kcal

Author Charlotte Wang

Ingredients

100 g Spinach
1 clove Garlic
10 g Butter
80 g Ricotta
To taste Salt
Sprinkle Parmesan cheese

For Sauce:

1 tsp Olive oil
50 g Butter
50 g Streaky bacon /Pancetta
5 g Sage

Instructions

Wash the spinach leaves and set aside. Peel or grind the garlic and set aside. Cut bacon into thin strips and set aside. Cut sage into strips and set aside.
To make fillings: on medium heat, put butter in a pan until the butter melts and foams. Add spinach leaves and garlic and stir-fry until spinach becomes soft. Finally add the right amount of salt to taste.
Dry the spinach water and chop. After chopping, you can squeeze the water out again, the more dry the better.
Add ricotta to the spinach and mix well. Let cool.
Making pasta:
Make pasta dough according to the fresh pasta making course.
Then, use a pasta maker or rolling pin to thin the dough. I like to press it to the thickness that the skin can be blown up, because like our Chinese dumplings, we pay attention to the thin skin and the filling. This thickness is usually reduced to the narrowest number of files / next to the narrowest number using a dough pressing machine, and rolled to a thickness of about 0.5 mm with a rolling pin. The dough to be cut should be covered with clean towels / plastic wrap to prevent them from drying out. Spread a thin layer of flour on the work surface and cut out the round disc with a circular sharpener. The extruded round crust is also covered with a clean towel / plastic wrap to prevent it from drying out.
Wrapping stuffing:
Put the right amount of stuffing in the middle of the dough. Note that the filling should not be too much, otherwise it may affect the adhesion and even burst the filling when it is boiled.
For better adhesion, apply a little water to the edges of the skin. Fold it into a half-moon shape and remove it by pressing with your hands. My technique is: the width of the filling after folding is preferably as wide as the extra crust (as shown below), so that it can easily wrap up today's gold ingot shape.
Fold the filling up, like this:
Surround both ends. You can also place your fingers in the middle and use your fingers to surround both ends. Dip a little water at the ends to help stick.
Finally, you should get a gold ingot style like the picture below.
Put the wrapped ravioli on a floured plate and avoid sticking.
To make sauce and boil ravioli:
First boil a pot of water and season with an appropriate amount of salt.
On medium heat, add a little oil to the pan and fry the bacon. When the bacon is almost cooked, put the ravioli in boiling water and cook for about 5 minutes. Pasta water should be kept for future use.
Add 1 tbsp (50 ml) pasta water to bacon.
After reducing the heat, add butter and beat with an eggbeater until the water and oil blend into a sauce. If the sauce is too thin, you can slowly collect the sauce over low heat, but it is not recommended to get too thick here.
Finally add sage and mix well.
Add the ravioli and pour the sauce over the ravioli. Serve the ravioli with the sauce and serve.
You can also cut a few sage decorations in a pan like me. Freshly grind some Parmesan cheese when you enjoy it! !!
ENJOY!

Nutrition