Ricotta and Lemon Tortellini with Sage Butter

For the filling

200g ricotta

50g grated parmesan

Lemon zest, to taste

Salt, pepper and freshly ground nutmeg

For the sage butter

50g butter

8 sage leaves

1. To make the filling, mix all the ingredients together and season.
2. Roll out the pasta on the widest setting of a pasta roller. Fold and pass through the widest setting again and then repeat one more time. Then roll through each setting once until you have the desired thickness. (preferably rolling to the very last setting)
3. Neatly assemble the pasta into tortellini and leave to dry on a semolina lined tray.
4. Meanwhile, melt the butter in a small frying pan and fry the sage leaves over a medium heat until they sizzle and start to become crisp. Drain on kitchen paper and season.
5. Bring a large saucepan of water to the boil, with 10g of salt per liter. Cook the tortellini for 3–5 minutes, or until al dente. Test that the tortellini are cooked by cutting one in half and tasting.
6. Drain the pasta, toss in the sage butter and serve immediately with extra parmesan shaved over the top.

If you’d like to learn how to make pasta like this from scratch, improve your knife skills or learn how to bake, our Culinary Masterclasses are for you. Book here.