Truffled Ricotta Tortelloni

Ulrike of Küchenlatein is hosting this edition of Presto Pasta Night and I'd thought I'm create my own pasta with the help of these...


They are Jiao Zi skins and can be found in just about every Asian store. I'll be making tortelloni - a larger version of tortellini stuffed with a delicate mix of ricotta and Crema Turtuffon (a white truffle paste).

As there's quite a bit of flavour to the tortelloni, the sauce will be kept simple - a little burnt butter and a drizzle of aged Balsamico.

Truffled Ricotta Tortelloni

Jiao Zi wrappers
50 grams ricotta
2 teaspoons Crema Turtuffon
salt

Make the filling:
How much filling you'll need depends on the number of Tortelloni you are making - keep in mind that a little will go a long way as there's probably just 2 teaspoons of filling in each tortelloni.

Push the ricotta through a wire sieve and place in a bowl. Add a spoonful (more or less to taste) of Crema Turtuffon and a pinch of salt to the ricotta. Stir until well combined.

Make the tortelloni:

You'll need a cup of cold water and a small pastry brush ready before you start. To get an even amount of filling I used a tiny ice cream scoop to portion out the filling.

Place a wrapper on a board and brush right around the edge with a little water. Put a small scoop of filling into the centre.



Fold in half and press the edges together making sure you expel any air from inside the tortelloni - moistening the wrapper makes it easier to ensure a tight seal.

Curl this half moon shape around your index finger while pulling the ends together to form a tortelloni shape.

Repeat the process until all the filling has been used up.


Cook in boiling, salted water - they only take 1 to 2 minutes.

The burnt butter sauce is simply butter that has been very slowly heated until the solids start to colour. The Balsamic Vinegar used is an extra old (super invecchiato)


This vinegar averages somewhere between 25 - 30 years and what results from this aging is this extremely thick vinegar with the consistency of molasses. There are sweet notes but also lovely wood characters that come with aging. Once again, a little of this goes a very long way.

To serve, toss the tortelloni gently through the burnt butter and then plate them, leaving the excess butter in the pan. Finish off with a little drizzle of balsamic.



I would recommend serving this as a starter - three to five tortelloni would be a good portion.