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1. Mound the 00 flour on a work surface, make a wide well in the center, add the eggs, olive oil, and a pinch of fine sea salt, then whisk the eggs with a fork, gradually incorporating flour until a shaggy dough forms.
2.5 cup 00 flour,
3 piece eggs,
1 tbsp olive oil,
1.2 tsp fine sea salt
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2. Knead the dough until smooth and elastic, about 8 to 10 minutes, then wrap tightly and let rest at room temperature for 30 minutes.
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3. In a bowl, mix the ricotta, low-moisture mozzarella, Parmigiano Reggiano, ground black pepper, nutmeg, a pinch of fine sea salt, and the egg yolk until very smooth and thick; refrigerate while you roll the dough.
1.2 tsp fine sea salt,
1.2 cup whole milk ricotta,
0.5 cup low-moisture mozzarella,
0.7 cup Parmigiano Reggiano,
0.5 tsp ground black pepper,
0.1 tsp nutmeg,
1 piece egg yolk
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4. Cut the rested dough in half, keep one half covered, and roll the other half through a pasta machine or with a rolling pin until very thin, just translucent, dusting lightly with flour as needed.
2.5 cup 00 flour
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5. Cut the sheet into small squares about 1.25 inches wide, place a small dollop of cheese filling in the center of each, fold into triangles, press out air and seal edges firmly, then wrap the corners around your fingertip and pinch to form tortellini; place on a floured tray and repeat with remaining dough and filling.
2.5 cup 00 flour,
1.2 cup whole milk ricotta
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6. Finely chop the yellow onion and garlic cloves, then melt half of the unsalted butter in a saucepan over medium heat and gently sauté the onion with a pinch of fine sea salt until soft and translucent, about 6 to 8 minutes; add the garlic and cook 1 minute more without browning.
1.2 tsp fine sea salt,
3 tbsp unsalted butter,
0.5 piece yellow onion,
2 clove garlic cloves
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7. Stir in the tomato paste and cook, stirring, for 2 minutes to caramelize slightly, then add the crushed tomatoes, sugar, red pepper flakes, and a few basil leaves; simmer gently on low heat for 20 to 25 minutes, stirring occasionally, until slightly thickened and mellow.
2 tbsp tomato paste,
2 cup crushed tomatoes,
0.5 tsp granulated sugar,
0.2 tsp red pepper flakes,
6 piece basil leaves
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8. Remove the basil leaves, then whisk in the remaining unsalted butter over low heat until the sauce becomes silky and glossy; taste and adjust seasoning with fine sea salt and ground black pepper if needed, and keep warm on very low heat.
1.2 tsp fine sea salt,
0.5 tsp ground black pepper,
6 tbsp unsalted butter,
6 piece basil leaves
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9. Bring the water to a boil in a large pot, season generously with fine sea salt, then add the tortellini and cook at a gentle boil until they float and the pasta is just al dente, about 3 to 4 minutes; reserve a cup of cooking water before draining.
1.2 tsp fine sea salt,
3 L water
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10. Transfer the drained tortellini to the warm tomato butter sauce, add a splash of cooking water, and toss gently over low heat for 1 to 2 minutes until the sauce lightly coats each piece; serve immediately with extra Parmigiano Reggiano and torn basil leaves on top if desired.
0.7 cup Parmigiano Reggiano,
6 piece basil leaves,
3 L water
