Tortelloni with truffle filling served on burrata cream

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vegetarian Tortelloni with truffle filling

These adorable yellow dainties are made from a silky egg yolk noodle with a rich cheese and potato filling with truffles. The finished dish is topped with shaved truffles for added indulgence. The tortelloni are perfect as a starter for a dinner party or of course as a main course for lunch.

Tortelloni with truffle filling on burrata truffle cream

Ari

Creamy burrata flavored with pieces of truffle – carefully pureed into a smooth cream. Then a homemade pasta filled with truffles…

5 from 4 votes

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Prep Time 1 hr

Cook Time 20 mins

Total Time 1 hr 20 mins

Course healthy recipes, main dish, Pasta & Noodles

Cuisine Italy, Mediterranean

Servings 4 portions

Calories 479 kcal

Ingredients

  

1x2x3x

For the tortellicci:

• 120 G Flour 00*
• 30 G durum wheat semolina*
• 2 eggs
• 1 tsp kosher salt*
• 1 tsp native olive oil*

For the truffle filling

• 2 pc boiled potatoes ready cooked
• 150 G Ricotta*
• 1 tsp truffle oil*
• 10 G Truffle*
• 50 G Parmesan*
• 1 small bunch parsley
• Nutmeg*
• kosher salt*
• Pepper* from the mill

Burrata Cream:

• 200 G burrata
• 1 tsp native olive oil*
• 10 G Truffle*
• kosher salt*
• Pepper*

Options:

• 3 el butter
• rocket
• Herbs such as parsley, cress, chervil…
• Truffle*

Instructions

 

Make pasta dough:

• First mix all the ingredients together with a spoon or fork. Then knead the dough by hand for about 10 minutes. At first it will be hard and crumbly, but nice and smooth and elastic. Cover and set aside in a bowl for an hour.

For the truffle filling:

• Peel the jacket potatoes and press through the potato ricer.
• Chop the parsley very finely.
• Mix the pressed potatoes with the ricotta and the chopped parsley.
• Lift the truffle wafer thin and chop finely.
• Finely grate the parmesan.
• Then fold the chopped truffles and parmesan into the potato and ricotta mixture. Season with truffle oil, nutmeg and a little salt and taste.

Fill tortellicci:

• Roll out the dough thinly on a floured work surface. Cut out squares (about 10-12 cm in size) with the ravioli wheel.
• Now put a tablespoon of the truffle mass in the middle of each pasta square.
• Brush the edge with some beaten egg yolk. Form the pasta square with the points into a triangle. Press the edges firmly. Fold the lower, bulbous part up onto the tip of the triangle. Place a finger on the bulbous part and wrap both ends of the triangle around a finger, moisten and squeeze.
• On the picture below in the notes you can see what the finished tortellicci looks like. The tortellicci are now cooked in portions in boiling salted water. They’re done when they float to the surface of the water.

Prepare burrata cream:

• Lift the truffle wafer thin and chop finely.
• Carefully puree the burrata with a teaspoon of olive oil and the chopped truffles. Season with salt and pepper. If the cream is too thick, you can change the consistency with a few splashes of good milk.

serving:

• Melt the butter in a pan and toss the cooked pasta in it.
• Put some of the burrata cream on preheated plates and place the filled pasta on top.
• Serve with fresh chopped herbs and/or rocket.
• Gladly lifted a little more truffle over the pasta.
• A treat!

Nutrition

Serving: 1Port.Calories: 479kcalCarbohydrates: 40gProtein: 16gFat: 25g

Keyword make your own pasta, pasta, pasta, pasta sauce, ravioli filling

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