Tortelli Burro e Oro

For the filling...

Brown 14 ounces of Beyond Meat hot Italian sausages (or other meat alternative of choice), breaking them up in the pan. Add 2 minced garlic cloves and 1 tablespoon of tomato paste, stir to combine and cook briefly until the garlic is fragrant. Throw in a handful of greens (I used baby spinach), toss until wilted, and season to taste with salt and pepper. Allow the mixture to cool completely, then pulse it in a food processor with 4 ounces of whole milk ricotta, 3/4 cup freshly grated parmigiano reggiano, and a handful of flat leaf parsley until thickened and smooth. Season to taste with freshly grated nutmeg, a squeeze of lemon juice, salt, and pepper. Pulse again to combine and refrigerate until use.

For the tortelli…

Roll out a portion of the dough into a thin sheet (setting 7 on my KitchenAid). Cut the sheet into squares of your desired size, about 2 x 2" and add about a teaspoon of filling into the center of each square. Bring opposite corners of the square together over the filling to create a triangle and pinch firmly to seal, removing any air pockets. With your pointer finger and thumb, pinch the two bottom corners of the triangle to create little "tails", then bring those together, slightly overlapping, toward the front at the bottom of the shape and press firmly to seal.

For the sauce…

Burro e oro is one of the simplest sauces you can make, and incredibly luxurious! Combine about 16 ounces of tomato passata (puree) with 1 stick of butter in a large skillet. Cook over medium heat until butter melts into the tomato, stirring occasionally to combine. Continue simmering for a few minutes to thicken and meld the flavors. Add more butter if desired (I did!) and season to taste with a good amount salt and pepper. 

Finishing touches…

Cook tortelli in well-salted water. Transfer directly to the pan with the sauce and toss to coat. Serve immediately topped with cheese, if desired. Enjoy!

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