Tortellini with Butter Sage Sauce

Name: Tortellini with Butter Sage Sauce
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 5 Tbsps butter; 1 egg, beaten; 4 eggs; 1 Tbsp extra virgin olive oil; 828 milliliters flour; 113 grams ground pork shoulder; 113 grams ground turkey; 113 grams ground veal; 113 grams mortadella, finely diced; 0 teaspoons nutmeg; 1 teaspoons extra-virgin olive oil; 237 milliliters Parmigiano-Reggiano, grated; 2 Tbsps finely grated Parmigiano-Reggiano; 113 grams prosciutto, finely diced; 6 sage leaves

Tortellini with Butter Sage Sauce might be just the main course you are searching for. One serving contains 1150 calories, 53g of protein, and 64g of fat. This recipe serves 4. This recipe covers 37% of your daily requirements of vitamins and minerals. Head to the store and pick up ground pork shoulder, parmigiano-reggiano, ground veal, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

In a medium saute pan on medium low flame combine the butter and sage slowly melting them to combine the flavors. Cook tortellini in boiling salted water for 8 to 10 minutes, or until all the tortellini are floating on top of the pot. Once tortelloni are done drain pasta reserving 1/2 cup of the pasta water.

Ingredients you will need

Water

Tortellini

Butter

Pasta

Sage

Equipment you will use

Frying Pan

Pot

Place tortelloni in the saute pan with the melted butter and sage.

Ingredients you will need

Tortellini

Butter

Sage

Equipment you will use

Frying Pan

Add the reserved pasta cooking water and toss to combine. Cook for about 30 seconds, check seasoning and serve.;

Ingredients you will need

Seasoning

Pasta

Water

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Ingredients you will need

Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly re-flour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 1 hour in the refrigerator.

Ingredients you will need

Dough

All Purpose Flour

Wrap

In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Dutch Oven

Sauce Pan

Add the turkey, veal and pork shoulder and cook over high heat, stirring occasionally, until the meat is well-browned and begins to release some of its juices.

Ingredients you will need

Pork Shoulder

Whole Turkey

Meat

Veal

Add the prosciutto and mortadella and cook for 5 minutes more.

Ingredients you will need

Mortadella

Prosciutto

Remove from heat and allow to cool.

Place in a food processor and mix to combine.

Equipment you will use

Food Processor

Add the egg and the Parmigiano-Reggiano and mix well to combine. Season with salt and pepper, to taste, and add at least 1/4 teaspoon freshly grated nutmeg and mix again. Set aside in the refrigerator until ready to use.

Ingredients you will need

Salt And Pepper

Parmigiano Reggiano

Nutmeg

Egg

Roll the pasta into sheets using a pasta machine. For the desired pasta sheet thickness, gradually pass the dough through the settings starting with the widest and continuing to the number 9 setting.

Ingredients you will need

Dough

Pasta

Roll

Equipment you will use

Pasta Machine

With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares.

Ingredients you will need

Pasta

Equipment you will use

Knife

Place 3/4 teaspoon of filling in the center of each square. Fold into triangles, press out any air around the filling, and press to seal the edges. Bring the points of the long side together to form a ring, and seal between your fingers.

Set the tortellini aside on a sheet pan, wrap well with plastic wrap and refrigerate. Unused tortellini may be stored frozen for up to 2 months.

Ingredients you will need

Tortellini

Wrap

Equipment you will use

Plastic Wrap