List of Ingredients
- 1 of leek
- 9 OZ. of ricotta cheese
- 7 OZ. of remilled durum wheat semolina
- Italian 00 flour
- arugula
- 2 TBSP. of black truffle
- 2 of eggs
- 2 of egg yolks
- Grana Padano cheese
- Butter
- Cornstarch
- White wine
- Extravirgin olive oil
- Salt
- Pepper
Method
Immerse the arugula in boiling water for 1 minute, then transfer to an ice bath. Remove, squeeze dry, and blend in a blender with the 2 eggs. Transfer to a bowl with the flour and the semolina, then add the arugula mixture and add 3 tbsp water. Transfer the dough to a floured pastry board and work until stretchy; shape into a ball, then wrap in film and transfer to the refrigerator for 1 hour.
Meanwhile, prepare the filling: chop the leek and cook until soft over a low heat with a drizzle of oil and some salt and pepper. As soon as it begins to caramelize, simmer down with a splash of wine and cook for 10-12 minutes. Remove from the heat and let cool. Whip the ricotta with 2 tbsp grated Grana Padano, the 2 yolks, and the leeks.
Stretch out the dough into very thin slices, then use a piping bag to add spots of filling, evenly spaced, over one of the dough strips. Cover with another strip, then use a toothed pasta cutter (3” diameter) to cut out 24 tortelli. Cook in plenty of salted boiling water for 3-4 minutes, then drain. Meanwhile, prepare the sauce by whisking together 3/4 cup butter, 1/3 cup boiling water, 1 tsp cornstarch, and a pinch of salt, then use to dress the pasta. Before serving, top with plenty of shaved Grana Padano and sliced truffle.