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1
Combine the flour and semolina in a food processor and pulse to mix.
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2
With the machine on, add the eggs, egg yolks and olive oil and process until moist crumbs form.
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3
Turn the dough out onto a lightly floured work surface and knead until silky and smooth; knead in more flour if the dough is too sticky.
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4
Wrap the dough in plastic and refrigerate overnight.
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5
Line a strainer with a coffee filter and spoon in the ricotta.
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6
Set the strainer in a bowl, cover and let drain overnight in the refrigerator.
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7
Preheat the oven to 350.
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8
Spread the almonds on a pie plate and toast for about 8 minutes, or until golden and fragrant.
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9
Let the nuts cool completely, then finely grind them in a food processor and transfer to a bowl.
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10
Puree the drained ricotta in a food processor until creamy.
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11
Add to the ground almonds along with the Parmesan and season with salt and white pepper.
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12
Stir in the truffle puree and then the beaten egg.
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13
Transfer the filling to a pastry bag fitted with a 1/4-inch-round tip or to a sturdy plastic bag with a corner snipped off.
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14
Refrigerate the filling.
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15
Cut the pasta dough into 6 pieces and let it return to room temperature.
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16
Using a hand-cranked pasta machine, roll 1 piece of dough through successively narrower settings to the thinnest setting.
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17
Lay the pasta sheet on a lightly floured work surface, sprinkle with flour and cover with a piece of wax paper.
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18
Repeat the process with the remaining pasta dough, dusting the sheets with flour and layering them between wax paper.
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19
Using a 2 1/4-inch round biscuit cutter, cut out rounds from each pasta sheet and cover with plastic wrap.
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20
Pipe a scant 1/2 teaspoon of the filling in the center of a dough round.
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21
Fold the dough over the filling to form a half moon and press the edges to seal; lightly brush the dough with water if it becomes dry.
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22
Bring the corners of the half moon together around a finger, overlapping them slightly and pressing them together to secure.
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23
Fill and shape the remaining tortellini, transferring them to a tray lined with floured wax paper as they're shaped.
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24
Bring a large pot of salted water to a boil.
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25
Add the tortellini and cook, stirring occasionally, until they rise to the surface and the pasta is cooked through, 7 to 8 minutes.
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26
Drain the tortellini and transfer to a large bowl.
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27
In a saucepan, bring 2 tablespoons of water to a boil.
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28
Add the butter, shaking the pan to combine.
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29
Add a few dabs of truffle puree and season with salt.
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30
Add the sauce to the tortellini.
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31
Transfer the tortellini to warmed bowls, garnish with thyme sprigs and serve.
