Ricotta And Olive Tortellini With Rosemary Butter Sauce Recipe

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 ounces ricotta cheese fresh; 1 ounce pecorino cheese grated, plus more to serve; 2 ounces pitted black olives finely chopped; 1 teaspoon rosemary finely chopped; 2 large eggs; salt; pepper; 14 ounces lasagna sheets fresh egg; butter sauce Rosemary; 11 tablespoons butter; 4 cloves garlic peeled and crushed; 16 rosemary small springs; 2 ounces pine nuts toasted

Servings: persons

8 ounces ricotta cheese fresh
1 ounce pecorino cheese grated, plus more to serve
2 ounces pitted black olives finely chopped
1 teaspoon rosemary finely chopped
2 large eggs
salt
pepper
14 ounces lasagna sheets fresh egg
butter sauce Rosemary
11 tablespoons butter
4 cloves garlic peeled and crushed
16 rosemary small springs
2 ounces 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.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 8 ounces ricotta cheese fresh, 1 ounce pecorino cheese grated, plus more to serve, 2 ounces pitted black olives finely chopped, 1 teaspoon rosemary finely chopped, 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.

Ricotta And Olive Tortellini With Rosemary Butter Sauce

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