La Spiga Pasta & Provisions: Tortelli ai Carciofi

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Prepare the artichoke filling by following the included recipe.

Prepare the pasta dough by following the included recipe and let it rest for 30 minutes.

Cut off a piece of the dough and wrap the rest to keep it moist.

Flatten the dough and dust it with flour.

Feed the dough through a pasta machine at the widest setting, tri-folding and sending it through again.

Continue to roll the dough thinner by adjusting the machine one notch at a time, dusting with flour if it gets sticky.

Cut the long piece of dough in half for easier handling.

Scoop the artichoke filling and place it in the lower third of the pasta dough.

Fold the dough over the filling, trimming on three sides and sealing the edges to form tortelli.

Layer the tortelli on a sheet tray lined with parchment paper.

You can either cook the tortelli immediately or freeze them for later use.

Bring a pot of salted water to a boil and drop in the tortelli, cooking for 4-5 minutes even if frozen.

Prepare the sauce by adding 3 tablespoons of unsalted butter and about 10 chiffonade sage leaves to a pan.

Add a little hot pasta water to the butter to start melting it without fully melting it.

Strain the tortelli after 4 minutes and add them to the pan with the butter and sage.

Turn the heat to low and toss the pasta to coat in the butter, adding parmesan cheese to thicken the sauce.

Plate the tortelli and garnish with additional parmesan if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens