Brown butter & Sage Tortelli
Fall is officially here in Maine. The cool crisp evenings have got us dreaming of homemade pasta. Gathering in the kitchen to get our hands covered in flour while rolling out pasta dough is a Camp family favorite. Joe’s been experimenting with a new recipes for our upcoming Friendsgiving with an Italian twist.
We love serving a dish that is untraditional at our Thanksgiving with friends that still speaks to the season without being overtly traditional. This year Joe has been experimenting with Tortelli, which is similar to ravioli, but in a slightly different shape. It’s simply a rectangular sheet of pasta stuffed with a brown butter zucchini, lemon and ricotta filling, that is folded in half and crimped on three sides. The combination of squash mixed with the lemon gives a fresh but complex flavor with just the right amount of zing. It’s all balanced perfectly when tossed in a brown butter sage sauce and topped with toasted walnuts and sprinkled with some fresh parmesan. Serve it up on our Large Ripple Serving Platter and plate it on our Ripple Pasta Bowl.
THE RECIPE
INGREDIENTS
Pasta
· 2 Whole Eggs
· 6 Egg Yolks
· 350g TIpo 00 Flour
· 8g Salt
· 2 TBS Olive Oil
Filling
· ½ Zucchini Thinly Sliced
· 1 Tsp of Fresh Thyme Leaves
· 3 TBS Olive Oil
· 1 ½ Cups Ricotta
· 1 Tsp Lemon Zest
· 1 ½ Cups Parmigiano Reggiano
· 3 TBS Heavy Cream
· ½ Tsp of Salt
Browned Butter Sauce
· 6 Sage Leaves
· 5 TBS Butter
· 2 TBS Lemon Juice
· 2 TBS Chopped Walnuts
INSTRUCTIONS:
Pasta
Whisk Flour and Salt in a medium bowl.
Pour the Flour onto your work surface and make a well.
Add the Eggs and Olive Oil to the Flour and begin to mix with a fork until enough of the Flour has combined enough to bring the dough together.
Once the dough has formed, knead for at least 8 minutes or until the dough becomes smooth. If the dough is too sticky you can add more flour. If its too dry, you can add a little water by wetting you hand and continue kneading until all the loose pieces come together.
Cover the dough and let it rest for 30 minutes.
Filling
While the pasta dough rests make the filling.
Pan fry the Zucchini in the Olive Oil until very browned. Remove from the pan onto a cutting board.
Mince the Zucchini and add to a bowl with the Cheeses, Thyme, Lemon Zest, Heavy Cream, and Salt. Mix until well combined and put into a piping bag or a plastic sandwich bag with the corner cut for piping into the pasta.
Once the dough has rested roll it out until it is just transparent or a number 6 on the Kitchen Aid pasta roller.
Cut the rolled out dough lenghwise so that it is only 3 inches wide.
Pipe about a 1 inch amount of the filling leaving an inch between each.
Fold the dough over the filling and press the dough together making a tight pocket with little air around filling. I usually wet the dough with a brush so it will seal properly.
Use a fluted brass pasta cutter to cut each Tortelli out. If you dont have a cutter you can also just cut with a knife, it just won’t look as nice.
Lay the cut out Tortelli on a floured surface or cookie sheet while you prepare the butter sauce.
Sauce
Add the Butter, Walnuts and Sage into a large skillet on high.
Once the butter is browned add the lemon juice and turn off the heat.
Boil the Pasta for around 3-4 minutes. Onces they are cooked, add to the browned butter pan and toss to coat.
Serve imidieatly and top with more Parmigiano Reggiano.
RIPPLE PASTA BOWL
it’s all in the name
$82
LARGE LIDDED JAR
for storing your flour
$175
OVAL SERVING SPOON
the prettiest serving spoon
$66
LARGE RIPPLE SERVING PLATTER
for serving your tortelli
$225
Photography by Meredith Brockington