Tortelli with Burrata, Grana Padano and Aged Balsamic Vinegar by Sartoria

< Back to Recipes

Tortelli with Burrata, Grana Padano and Aged Balsamic Vinegar

More by

Tortelli with Burrata, Grana Padano and Aged Balsamic Vinegar

Italian

Main

45 mins

Pasta

Medium

Serves

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.

‍

Recipe courtesy of

Ingredients

For the pasta:

100gr “00” flour
100gr semolina flour
3 medium eggs

For the filling:

300gr ricotta
300gr burrata
150gr grated grana Padano
Salt, pepper, nutmeg
50gr butter
70gr grana Padano
200g rainbow chard
6 leaves of sage
Nutmeg
Aged balsamic vinegar
Chard leaves
50gr hazelnuts

Method

Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.

Method

Pasta dough:

In a bowl put 100gr “00” flour, 100gr semolina flour and 3 medium eggs and start mixing by hand. When it starts to come together, transfer on a table and continue to mix with the palm of the hand to get a smooth dough. Cover with cling film and place in the fridge for at least 2 hours.

Filling:

Put 200gr burrata in a bowl and crush it with a fork until there is no more lumps. add 200gr ricotta. Mix well then add the grated grana Padano and adjust with salt, pepper and nutmeg. Put in piping bags.

Herbs:

Remove the green part of the chard from the central stalk, place it in a bowl with iced water. Cut the stalk in sticks of 5cm in length and 1 in width.
Bring to a boil a pot of water, add salt and cook the green leaves first for about 1 minute and quickly cool down in iced water. Then cook the sticks for about 2-3 minutes and cool down the same way.

Hazelnuts:

Heat the oven at 170°C. Place the hazelnuts in a tray and roast them until they have a light brown colour. Transfer on a table to completely cool down then halve them with the help of a small knife.

Tortelli:

Flatten the dough very thin with a pasta machine, cut in squares of 10cm and place in the middle of each square half a tablespoon of filling. Spray it with water and close the square to form a triangle and bring the two corners on the longest side together, pinching to make sure it sticks.

Service:

Bring to a boil a pot of water, add rock salt. Cook the tortelli for about 1 minute (it depends of the thickness of the sheet).
Meanwhile, in a pan put 50gr butter, the sage, a pinch of salt and a bit of fresh grated nutmeg, let it melt and pour couple of spoons of the cooking water of the tortelli.
Drain them and put into the butter sauce, at the very last few seconds add the blanched chard leaves and sticks, add the grated grana Padano to get a creamy sauce.
Place the tortelli in a serving dish, garnish with the chard leaves and finish with a sprinkling of grana Padano, roasted hazelnuts and drops of balsamic vinegar.