This is one of my signature dishes at Sartoria. This dish incorporates the epitome of the Italian experience because it puts together ingredients from all the peninsula: ricotta from Sicily, burrata from Puglia, balsamic vinegar from Modena and Grana Padano from Emilia Romans, Lombardia, Piemonte, Trentino and Veneto. It's a dish that requires a lot of skills and handcraftmanship because this tortelli pasta is rolled and shaped on order so nothing is cooked in advance.
For the pasta:
For the filling:
Pasta dough:
Filling:
Herbs:
Hazelnuts:
Tortelli:
Service:
The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.
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