Butter Sauce Tortellini's
Homemade, of course.
Mine are cooler because they’re in a cheese wheel… But yours will be good too.
Ingredients:
Cheese wheel (optional… I guess)
2 cups 00 pasta flour
4 eggs
1/2 cup ricotta cheese
1/2 shredded mozzarella cheese
3/4 cup shredded parmesan cheese (divided)
1/4 cup salted butter
2 cloves of garlic
What to do:
First start by making your pasta dough by dumping the flour on your work surface and making a well in the middle. Crack 3 of your eggs in the well and use just the yolk of the last egg.
Start beating the eggs together until combined, then start slowly scrapping in the flour from the edges of the well and combine. Once the flour is pretty well combined with the eggs, use your hands to start kneading into a ball.
Kneed the dough for roughly 10 minutes until it starts to get smooth. Wrap in plastic wrap and let sit in the fridge for 30 minutes.
After 30 minutes, transfer back to a floured surface and start to roll your dough out. If you have a pasta maker, roll by hand to about 1/4 inch before transferring to your pasta maker. If you’re doing it all by hand, this will take a little bit of time but roll the dough as thin as you can. Like really thin. (All the way to setting #1 on your pasta maker).
Once rolled thin, cut your dough into 2x2 inch squares, flour both sides and set aside.
In a bowl, combine ricotta, mozzarella & parmesan - set aside.
Now make the tortellinis by taking one square and putting a dollop of the cheese mixture in the middle (don’t do too much as it will leak out the edges when boiling). Reference the picture below on how to fold.
Once all your tortellinis are shaped, start boiling your pot of water. These only need to boil for about 2 minutes since they’re fresh.
Once boiled, drain and set aside while you make your garlic butter sauce - in a skillet, melt butter and use a garlic press to squeeze garlic cloves (or finely mince them).
Let this all melt together for a few minutes before adding in your cooked pasta. Stir well and enjoy!
