0.0 – 0 reviews • Main Dish
| Level: |
Intermediate |
| Total: |
2 hr 30 min |
| Active: |
1 hr 30 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 1/4 cups 00 flour, plus more for dusting
- 1/3 cup plus 4 1/2 teaspoons semolina flour, plus more as needed
- 9 large egg yolks
- 1/4 cup cold water
- 1 tablespoon extra-virgin olive oil
- 1 pound ricotta cheese
- 1 large egg yolk, whisked
- 1/4 cup Pecorino-Romano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 1 tablespoon chopped basil
- Zest of 1 lemon
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 4 ounces pancetta, diced
- 5 pounds wild mushrooms, such as oyster, maitake and cremini, chopped
- 1 shallot, minced
- 8 cloves garlic, minced
- 1/4 cup white wine
- 2 tablespoons Calabrian chile paste
- 1/3 cup heavy cream
- 1/2 small bunch Tuscan kale, ribs removed and chopped
- 1 tablespoon unsalted butter
- Juice of 1 lemon
- 3 fresh basil leaves, sliced into a chiffonade
- 1/4 cup Pecorino-Romano
Instructions
- Preheat the oven to 425 degrees F.
- For the dough: Add the 00 flour and semolina flour into a stand mixer fitted with the paddle attachment. With the machine running on medium speed, add the egg yolks, water and olive oil and mix until the ingredients come together. Turn the dough out onto a lightly floured work surface and knead for about 5 minutes, or until silky smooth, kneading in more flour if the dough is too sticky. The dough is ready if it gently pulls back into place when stretched with your hands. Shape the dough into a ball by folding the edges underneath itself. Wrap in plastic and store in the fridge for at least 20 minutes and up to an hour.
- For the ricotta filling: Place the ricotta into a fine-meshed strainer and press with a spatula to drain off any excess liquid. (You could also use a piece of cheesecloth and gather all the edges of the cheesecloth at the top of the ricotta and turn clockwise until excess liquid begins to drain.) Add the drained ricotta into a large bowl with the egg yolk, Pecorino-Romano, salt, black pepper, nutmeg, basil and lemon zest. Mix to combine, then transfer into a piping bag using a spatula. Cut a tiny hole at the bottom of the piping bag with a pair of scissors and set aside.
- Once the dough has rested, place onto a floured surface and, using a bench scraper, divide it into 4 pieces. Begin to roll the dough on the second widest setting through the pasta machine until it’s about 1-inch thick (mine is setting #2). Repeat through settings 4 and then 6. Continue to roll the dough until it’s thin but it should not tear. With a non-serrated pasta cutter, divide the sheets into squares about 4 centimeters (1 1/2 inches) in length. Pipe a small amount of ricotta filling into the center of each square. To make tortellini, fold the pasta over itself in a diagonal direction to make a triangle. Using your thumb and index finger pinch around the edges of the pasta to seal it and remove any excess air. Next, take the bottom two corners and bring them together, crossing one end over the other. Using your thumb and index finger, press down to seal the ends together. If needed, dip your finger in a little water to help seal the ends; there should be space between the filling and the closure. Repeat the process until all the filling is used. If needed, dust the tortellini with semolina to prevent sticking. You can store the tortellini in the freezer in a freezer bag or in an airtight container for up to 2 months.
- For the mushroom cream sauce: Preheat a large high-sided skillet over medium-high heat with the olive oil. Add the pancetta and cook until browned, about 4 minutes. Remove the pancetta to a bowl and set aside. Add a little more olive oil and the mushrooms to the pancetta fat and cook until tender and starting to brown at the edges, 5 to 6 minutes. Add the shallot and garlic and sweat until translucent, 3 to 4 minutes. Deglaze the pan with the white wine and allow the alcohol to burn off for a minute or 2, then add the Calabrian chile paste and heavy cream and gently simmer for 5 minutes over medium heat. Add the kale and cook until tender, about 3 minutes. Stir in the butter and lemon juice.
- Set up a pot of salted boiling water. Add the tortellini and cook for 4 minutes. Remove the tortellini directly into the sauce with 2 tablespoons of the pasta water and toss to combine. Add the basil, half of the pancetta and the Pecorino-Romano and stir together gently.
- Place the tortellini into a serving bowl and garnish with a little of the remaining pancetta.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
733 |
| Total Fat |
40 g |
| Saturated Fat |
17 g |
| Carbohydrates |
69 g |
| Dietary Fiber |
13 g |
| Sugar |
11 g |
| Protein |
29 g |
| Cholesterol |
387 mg |
| Sodium |
730 mg |