Artichoke tortelli with butter and sage

Method

Introductory photographs from the original

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1. 1.1Step 1 of 11

   I rest smooth firm ball half an hour under bowl or wrapped.

   

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2. 2.2Step 2 of 11

   I clean artichoke and remove tops, optionally boiling them to recover soft flesh. I thinly slice heart and peeled stalk.

   

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3. 3.3Step 3 of 11

   I cook with oil, salt, pepper, garlic and water if needed until soft and dry, adding salt, pepper and parsley. I had added 2 tablespoons cooking cream to sauce, optional.

   

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4. 4.4Step 4 of 11

   I cool, blend briefly and add Parmigiano for firm filling, more cheese if wet or ricotta if liked; I left natural. I put in piping bag or use teaspoon.

   

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5. 5.5Step 5 of 11

   I roll pasta by hand or machine and cut discs, mine 9 cm.

   

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6. 6.6Step 6 of 11

   I add filling and lightly moisten edges.

   

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7. 7.7Step 7 of 11

   I cover with second disc and press out air.

   

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8. 8.8Step 8 of 11

   I seal with fork.

   

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9. 9.9Step 9 of 11

   I arrange on semolina-floured surface.

   

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10. 10.10Step 10 of 11

    I boil salted water and melt butter, oil and sage in a large pan. I boil tortelli, mine 5 minutes depending on pasta thickness.

    

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11. 11.11Step 11 of 11

    I gently drain into butter, turn off heat and add Parmigiano.

    

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