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Tortellini with Butter Sage Sauce (Mario Batali) Recipe

Tortellini with Butter Sage Sauce (Mario Batali) Recipe

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Tortellini with Butter Sage Sauce (Mario Batali)

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Ingredients:

Serving

6 sage leaves
5 tbsp butter
2 tbsp finely grated parmigiano-reggiano
1 1/4 lb tortellini , recipe follows
3 1/2 to 4 cups flour
4 eggs
1/2 tsp extra-virgin olive oil
2 tbsp butter
1 tbsp extra virgin olive oil
4 oz ground turkey
4 oz ground veal
4 oz ground pork shoulder
4 oz prosciutto, finely diced
4 oz mortadella, finely diced
1 egg, beaten
1 cups parmigiano-reggiano, grated
1/8 tsp nutmeg

Directions:

Butter sage sauce:
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. Place tortelloni in the saute pan with the melted butter and sage. Add the reserved pasta cooking water and toss to combine. Cook for about 30 seconds, check seasoning and serve.
Basic Pasta Dough:
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.
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.
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.
Filling:
In a Dutch oven or heavy-bottomed, large saucepan, heat the butter and oil until it foams and subsides. 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. Add the prosciutto and mortadella and cook for 5 minutes more. Remove from heat and allow to cool. Place in a food processor and mix to combine. 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.
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.
With a pasta cutter or a knife, cut the pasta into 1 1/2-inch squares. 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.
Yield: 1 1/4 pounds

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2200.59 Kcal (9213 kJ)
Calories from fat	932.79 Kcal
		% Daily Value*
Total Fat	103.64g	159%
Cholesterol	475.82mg	159%
Sodium	5585.49mg	233%
Potassium	941.95mg	20%
Total Carbs	217.1g	72%
Sugars	1.44g	6%
Dietary Fiber	19.41g	78%
Protein	97.9g	196%
Vitamin C	0.3mg	0%
Vitamin A	0.2mg	8%
Iron	14.5mg	81%
Calcium	714mg	71%

Amount Per 100 g
Calories	328.03 Kcal (1373 kJ)
Calories from fat	139.04 Kcal
		% Daily Value*
Total Fat	15.45g	159%
Cholesterol	70.93mg	159%
Sodium	832.59mg	233%
Potassium	140.41mg	20%
Total Carbs	32.36g	72%
Sugars	0.21g	6%
Dietary Fiber	2.89g	78%
Protein	14.59g	196%
Iron	2.2mg	81%
Calcium	106.4mg	71%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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