Tortelloni of mozzarella and prosciutto with sage butter

Tortelloni of mozzarella and prosciutto with sage butter

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
150g mozzarella cheese
80g prosciutto
30g parmesan cheese, plus extra to serve
50g ricotta cheese
1 egg
1/4 bunch flat-leaf parsley
1/2 quantity Fresh pasta
50g butter
20 sage leaves, (as small as possible)
salt
freshly ground black pepper

Method

  1. Roughly chop the mozzarella and prosciutto and grate the Parmesan. Put these ingredients into a food processor with the ricotta, egg and a little salt and pepper. Process until smooth, then transfer to a bowl and adjust the seasoning. Finely chop enough parsley leaves to give you ½ tablespoon and stir this into the filling mixture.
  2. To assemble the tortelloni, roll out the pasta and cut out 5–7 cm diameter circles. Spoon a little of the prosciutto and cheese filling into the centre of each circle. Lightly brush the edge of the pasta with water and fold the circle of pasta into a half-moon shape, enclosing the filling. Fold the ‘open’ edges away from you, bring them together and seal the ends between your fingers. Transfer to a lightly floured tray to dry out for 15 minutes.
  3. Bring a large saucepan of water to a rolling boil, salt generously, then add the tortelloni and cook for 3–5 minutes, or until al dente.
  4. Meanwhile, melt the butter in a small frying pan and fry the sage leaves over a medium heat until they sizzle and start to crisp, then season with salt and pepper.
  5. To check that the tortelloni are cooked, cut one in half. Drain the pasta, toss in the sage butter and serve immediately with extra Parmesan shaved over the top.

Variations

  • Tortelloni of mozzarella and prosciutto with tomato sauce: Use fresh tomato sauce in place of the sage butter.

    Tortelloni of ricotta and lemon with sage butter: Mix 200 g ricotta, 1 beaten egg, 50 g grated Parmesan and 1–2 teaspoons finely grated lemon zest, and season very well with salt, pepper and grated nutmeg. Beat well and use to fill the tortelloni. Serve with the sage butter as for the main recipe.
Tags:
Leiths School of food and wine
cookery course
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