Sundried tomato tortellini

Italian · Pasta · 45 min · Serves 4

Homemade tortellini filled with creamy ricotta and bright sundried tomatoes—a step above store-bought, but totally doable on a weeknight. The tender pasta pillows come together with a simple sage brown butter sauce that lets those jammy tomatoes shine.

Ingredients

• 2 cupsall-purpose flour
• 3eggs
• 1 cupricotta cheese
• 1/2 cupsundried tomatoes packed in oil
• 1/2 cupparmesan cheese grated
• 2garlic cloves minced
• 2 tbspfresh basil chopped
• 4 tbspbutter
• 8fresh sage leaves
• 1 tspsalt
• 1/4 tspblack pepper

Method

1. 1

   Make the dough: mound flour on a work surface, create a well in the center, crack eggs into it, and whisk with a fork. Gradually pull flour into the eggs until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic.

   10 min

2. 2

   Wrap dough in plastic and let rest for 30 minutes at room temperature.

   30 min

3. 3

   Make the filling: chop sundried tomatoes finely and stir together with ricotta, parmesan, garlic, basil, salt, and pepper.

4. 4

   Roll dough very thin (you want it nearly translucent). Cut into 2-inch squares, place 1 teaspoon filling in the center of each, fold into a triangle, then bring the two corners together to form the tortellini shape.

5. 5

   Bring a large pot of salted water to a boil. Add tortellini and cook until they float, then 1–2 minutes more. Drain gently, reserving 1/2 cup pasta water.

   4 min

6. 6

   Melt butter in a large skillet over medium heat. Add sage and cook until fragrant, about 1 minute. Toss in the cooked tortellini and a splash of pasta water to coat.

   2 min

7. 7

   Divide among bowls, finish with extra parmesan and a crack of black pepper, and serve immediately.