Parmesan Tortelli with Butter Sauce
- Delicate pasta pillows filled with rich parmesan and ricotta, dressed in a nutty brown butter sauce.
- This classic Italian dish balances creamy cheese filling with the depth of brown butter for a restaurant-quality experience at home.
- Each bite delivers comfort and sophistication in perfect harmony.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 pound tortelli pasta (fresh preferred)
- 1 cup Parmigiano-Reggiano cheese, freshly grated
- 1 cup whole milk ricotta cheese
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon kosher salt, plus more for pasta water
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 8–10 fresh sage leaves
- 1 large egg yolk (optional)
- 1/2 teaspoon lemon zest
- 2 tablespoons heavy cream
- 1 teaspoon fresh thyme leaves (optional)
Instructions
- In a medium bowl, combine Parmigiano-Reggiano, ricotta, salt, pepper, and nutmeg. Mix until smooth and refrigerate for 30 minutes to firm up.
- If using fresh pasta sheets, lay them on a lightly floured surface. Place 1 teaspoon portions of cheese mixture evenly spaced on half of the pasta sheet.
- Lightly moisten the pasta around each filling mound with water, then fold the empty half over. Press around each mound to seal, removing air pockets.
- Cut between each mound using a pasta cutter or knife to create individual tortelli. Place on a parchment-lined baking sheet dusted with semolina.
- Bring a large pot of well-salted water to a boil. Cook tortelli until al dente (2-3 minutes for fresh, 7-9 minutes for dried).
- While pasta cooks, melt 6 tablespoons butter in a large skillet over medium heat. Add sage leaves and cook until butter turns golden brown with a nutty aroma, about 3-4 minutes.
- Using a slotted spoon, transfer cooked tortelli directly to the brown butter sauce. Reserve 1/2 cup pasta water.
- Gently toss tortelli in the sauce, adding 1-2 tablespoons pasta water to create a silky emulsion.
- Add remaining 2 tablespoons cold butter and heavy cream, swirling gently over low heat until sauce coats the back of a spoon.
- Season to taste and transfer to warmed plates. Garnish with additional Parmigiano-Reggiano, crispy sage leaves, and freshly ground pepper.
Notes
- For the best flavor, use authentic Parmigiano-Reggiano aged at least 24 months.
- The tortelli can be prepared in advance and frozen for up to a month.
- Brown butter requires careful attention—it can go from perfect to burnt in seconds.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 serving (6-8 tortelli)
- Calories: 520
- Sugar: 3
- Sodium: 680
- Fat: 32
- Saturated Fat: 19
- Unsaturated Fat: 11
- Carbohydrates: 42
- Fiber: 2
- Protein: 19
- Cholesterol: 110
Keywords: Parmesan Tortelli with Butter Sauce, tortelli recipe, butter sauce pasta, parmesan cheese filling, italian dumplings