Ricotta And Olive Tortellini With Rosemary Butter S

Name: Ricotta And Olive Tortellini With Rosemary Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz fresh ricotta cheese; 1 oz Pecorino cheese, grated, plus more to serve; 2 oz pitted black olives, finely chopped; 1 tsp finely chopped rosemary; 2 None large eggs; None None salt and pepper; 14 oz fresh egg lasagna sheets; None None Rosemary Butter Sauce; 11 tbsp butter; 4 cloves garlic, peeled and crushed; 16 None small springs rosemary; 2 oz pine nuts, toasted

Servings: persons

8 oz fresh ricotta cheese
1 oz Pecorino cheese, grated, plus more to serve
2 oz pitted black olives, finely chopped
1 tsp finely chopped rosemary
2 None large eggs
None None salt and pepper
14 oz fresh egg lasagna sheets
None None Rosemary Butter Sauce
11 tbsp butter
4 cloves garlic, peeled and crushed
16 None small springs rosemary
2 oz pine nuts, toasted

1
For the filling, combine ricotta, Pecorino, olives, rosemary and 1 egg in a bowl, and season.
2
Lay 1 sheet of pasta flat. Use a 3 1/2 inch round cutter to cut out 24 circles. Beat remaining egg lightly. Place 1 tsp filling in center of each pasta round and brush edges with a little beaten egg. Fold circle in half, then bring the two edges to meet in center. Pinch to seal. Cover finished tortellini with a damp dish towel while preparing remainder. Bring a large pot of salted water to a boil and cook tortellini 3-4 mins.
3
Meanwhile, for the sauce, melt butter in a saucepan, add garlic and rosemary and heat gently. Remove rosemary and set aside. Allow butter to darken slightly. Remove from heat and remove garlic cloves.
4
To serve, divide tortellini between 4 pasta bowls, drizzle with sauce and garnish with reserved rosemary and pine nuts. Sprinkle with extra grated Pecorino and season with salt and pepper.

1242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 oz fresh ricotta cheese, 1 oz Pecorino cheese, grated, plus more to serve, 2 oz pitted black olives, finely chopped, 1 tsp finely chopped rosemary, and more.

Yes, Ricotta And Olive Tortellini With Rosemary Butter Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ricotta And Olive Tortellini With Rosemary Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions