Every recipe from this new Bucktown destination starts with fresh pasta and a little bit of magic
Home-Cook-Friendly Tortelli Fall Pasta
Serves 3-4
Ingredients
Pasta:
1 lb flour
4 large eggs
Filling:
1 lb Burrata
3 oz butter
salt and pepper to taste
Sauce:
1/2 lb butter
fresh sage
1/2 c toasted hazelnuts
Garnish:
grated Parmigiano
aged balsamic vinegar
Method
For the pasta:
Mound the flour on a table and make a well in the center. Crack the eggs into a bowl, and then put them in the center of the well. Using a fork, puncture the yolks and using a circular motion slowly incorporate the flour into the beaten eggs. When a dough has formed knead the pasta for 5 minutes until you have a cohesive smooth dough. Wrap in plastic and rest the dough for 30 minutes or refrigerate until ready to use.
After the dough has rested, lightly flour a work surface and use either a rolling pin or a pasta roller to roll the dough out. If using a machine, the second to last setting is ideal.
After the pasta sheet has been rolled out cut it into 4×4-inch squares and place 1 ounce of the prepared Burrata filling in the center of each square. Fold the pasta squares into triangles and seal the edges with your fingers, then join the two bottom points of the triangle together.
For the Burrata filling:
Place the Burrata into the bowl of a stand mixer (or in a regular mixing bowl). Mix with the butter and salt until it is a uniform mass. Refrigerate until ready to use.
Bring a pot of salted water to a boil. When ready add the tortelli and cook for 4 minutes. While the tortelli is cooking, prepare the sauce by melting the butter in a sauté pan with the sage leaves. When the butter begins to brown, turn off the heat and add the toasted hazelnuts. Add the cooked tortelli to the pan and swirl to coat the pasta with the sauce.
Plate the tortelli and garnish with grated Parmigiano and aged balsamic.
Recipe from Tortello {1746 West Division Street, Chicago}
The post Fall Recipe: Tortello’s Tortelli Pasta appeared first on DiningOut Chicago.