tortellini
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1/2 tsp kosher salt
- 8 oz whole milk ricotta cheese
- 2 oz freshly grated Parmigiano-Reggiano
- 2 oz fresh mozzarella, finely chopped
- 1/4 cup fresh basil, finely minced
- 2 cloves garlic, minced
- 1/4 tsp freshly grated nutmeg
- 1 lb fresh burrata or buffalo mozzarella, room temperature
- 1 cup heavy cream
- 3 tbsp butter
- 2 tbsp fresh lemon juice
- Fleur de sel and cracked black pepper to taste
Instructions
- Make pasta dough: mound flour on a clean surface, create a well in center, crack eggs into well with salt, whisk eggs lightly with a fork, then gradually incorporate flour from inner walls until shaggy dough forms. Knead for 8-10 minutes until smooth and silky, adding flour only if sticky. Wrap in plastic and rest 30 minutes at room temperature.
- While dough rests, make filling: combine ricotta, Parmigiano-Reggiano, mozzarella, basil, garlic, nutmeg, and 1/4 tsp salt in a bowl. Taste and adjust seasoning. The filling should be creamy but hold its shape.
- Roll dough: divide into 4 portions. Working with one at a time (keep others wrapped), use a pasta machine or rolling pin to roll to nearly transparent thickness, about 1/16 inch. Cut into 2-inch squares with a sharp knife or pastry wheel.
- Fill and shape tortellini: place 1/2 tsp filling in center of each square. Fold diagonally to form triangle, press edges firmly to seal. Bring two opposite corners together under the triangle, overlapping slightly, and press to seal into a ring shape. Place on a parchment-lined tray. This yields approximately 60 tortellini.
- Bring a large pot of salted water (1 tbsp salt per quart) to a rolling boil. Working in batches, carefully add tortellini and cook until they float, then continue cooking 2-3 minutes more until they feel firm to the bite but tender inside. Remove with a slotted spoon to a warm plate.
- Make burrata beurre blanc: in a small saucepan, reduce cream by half over medium heat, about 4 minutes. Whisk in cold butter one tablespoon at a time off heat, maintaining emulsion. Stir in lemon juice and season with fleur de sel and cracked black pepper.
- Plate and finish: divide cooked tortellini among four shallow bowls. Spoon burrata beurre blanc around tortellini, then tear burrata into generous pieces and distribute over each bowl. Garnish with additional fresh basil, cracked black pepper, and a pinch of fleur de sel. Serve immediately.
Inspired by James Briscione’s winning tortellini. This is a plausible recreation, not the chef’s original recipe.