Cheese Tortellini with Butter Sage Sauce

Instructions

1. 1

   Make the pasta dough: On a clean surface, create a well with the flour. Crack eggs into the center, add olive oil and salt. Using a fork, gradually incorporate flour into eggs until a shaggy dough forms.

2. 2

   Knead the dough for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.

3. 3

   Prepare the filling: Mix ricotta, parmesan, nutmeg, and black pepper in a bowl until well combined.

4. 4

   Roll out the pasta dough using a pasta machine or rolling pin until very thin (about 1-2mm thick). Cut into 3-inch circles using a round cutter or glass.

5. 5

   Place 1/2 teaspoon of filling in the center of each circle. Brush edges with water, fold in half to create a half-moon, pressing edges to seal.

6. 6

   Bring the two corners of the half-moon together and pinch to seal, creating the classic tortellini shape.

7. 7

   Bring a large pot of salted water to boil. Cook tortellini in batches for 3-4 minutes until they float to the surface.

8. 8

   Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves and cook until butter turns golden brown and sage is crispy, about 3-4 minutes.

9. 9

   Using a slotted spoon, transfer cooked tortellini directly to the sage butter, toss gently to coat.

10. 10

    Serve immediately with additional grated parmesan cheese.