How to Make Homemade Tortelloni with Sage Butter Sauce – No Special Tools Needed!

I have been making a lot of fresh pasta lately after my trip to Italy. And while I have not mastered the technique, it has been fun to learn how to make homemade tortelloni with sage butter sauce, ravioli pomodoro, and a simple pappardelle noodle. I’ve also learned a good deal about myself, or rather confirmed that I do not like measuring anything. Ergo, my pasta is not working as well as it would if I only followed my own instructions. But no, I eyeball it and it ends up as a humbling experience.

And in case you are wondering no, the tortelloni in my homemade tortelloni with sage butter sauce is not a typo. Tortelloni is the mother of the smaller and petite tortellini. It’s bigger and not as delicate, so it can take that extra cheese filling and it’s also easier to make for us beginner pasta makers.

While this recipe doesn’t call for any special tools, it does require you to leave your kitchen ego at the door and actually follow the measurements. Do not be like me and wing it or it will end in a mess! You have been warned. But, with a little patience and some cathartic kneading and rolling, you will have a delicious meal on the table and a sense of accomplishment!

Serves 4

Suggested Wine Pairing:

You will need something stronger than wine once you are finished with this cooking project. My go to is a martini.

Tools Needed:

I said no special tools, not no tools at all! All you need is a rolling pin and a pastry cutter, but a knife would also work.

Ingredients:

For the homemade tortelloni pasta dough:

1 & 1/2 cups of 0.0 flour or fine flour

2/3 cups of semolina (or more flour is you can’t find it)

4 eggs

Plastic wrap

For the homemade tortelloni filling:

1 cup of ricotta

1 tablespoon of lemon zest

2 tablespoons of grated parmesan cheese

1 tablespoon of chopped parsley

Salt and pepper to taste

For the sage butter sauce:

1/2 cup of butter

1 cup of torn sage leaves

1/2 teaspoon of freshly ground black pepper

1/2 cup of shredded parmesan cheese

Juice of 1/2 lemon

About 1/2 cup of pasta water

Instructions:

1. On a clean and dry surface, gently mix together the flour and semolina (if using). Make a well in middle of the flour mixture, big enough to hold the four eggs. Crack the eggs into a seperate bowl (just in case!) and then pour them into the well. Using a fork, scramble the eggs and then begin to incorporate the flour mixture.

2. Once the flour and eggs are mixed, use the pastry cutter to gently combine it further using it flat akin to a putty knife. Scrape up any dough that is stuck to the counter and begin working the dough into a ball with your hands. Knead the dough for about 3-5 minutes until it is yellow and has some bounce to the touch.

3. Wrap the dough in plastic wrap and set it aside. Meanwhile, make the filling by combining the ricotta with the lemon zest, parmesan cheese, parsely, and salt and pepper.

4. Once the dough has rested for 5-10 minutes, unwrap the dough and cut it into 4 even sections with your pastry cutter. Take one section, wrapping the rest back up, and roll it out on a lightly floured surface to prevent sticking. The dough should be very thin and a large rectangle about 3 lengths of the pastry cutter long and 2 wide.

5. Cut the dough to even the edges and then cut it into squares. In the center of the pasta dough, add 1 teaspoon of the ricotta mixture. Using warm water, wet the top of the dough edges in an L shape. Fold the dough over so the ricotta is at the bottom of the dough in the shape of a triangle. Using your fingers, gently press the dough around the ricotta to ensure that the air is removed. Then fold over the edges of the triangle dough like it’s hugging itself. Wet the edged to ensure it sticks. Repeat this process with the rest of the dough and then set aside. Remember to keep the pasta scraps to make chicken noodle soup later!

6. Get your pasta water boiling and add a generous portion of salt once it is boiling. Add the tortelloni and cook for 3 -5 minutes.

7. Meanwhile, in a saute pan combine the butter, lemon juice, sage, and black pepper. Now, using a slotted spoon, start transferring the tortelloni directly from the pasta water to the saute pan. Add the parmesan cheese and additional pasta water until the sauce is the desired consistency.

8. Spoon into a bowl and serve with extra parmesan cheese to top.