Mushroom & Ricotta Tortellini with Brown Butter & Herbs

Make the Dough (if not using pre-made): On a clean surface, make a mound with the flour and a well in the center. Crack in the eggs and add salt. Use a fork to beat the eggs, slowly incorporating flour. Knead until smooth, about 8–10 minutes. Wrap and rest for 30 minutes.

Prepare the Filling: In a skillet, heat olive oil. Add shallots and cook 2–3 minutes until soft. Stir in mushrooms and garlic, cooking until mushrooms release moisture and deepen in color, 6–8 minutes. Let cool slightly, then mix with ricotta, Parmesan, thyme, salt, and pepper. Set aside..

Roll & Shape: Roll out pasta dough to about 1/16″ thin and cut into 2½-inch squares or circles. Spoon a small dollop of filling in the center of each, fold into a triangle (or half-moon), press to seal, and twist the ends to form a tortellini shape.

Cook the Tortellini: Bring a pot of salted water to a boil. Cook tortellini for 3–4 minutes, or until they float.

Brown the Butter: In a skillet, melt butter over medium heat. Add sage leaves and swirl gently until butter turns golden brown and fragrant – about 2–3 min. Add lemon zest.

Finish & Serve: Transfer cooked tortellini to the brown butter using a slotted spoon. Toss gently to coat. Plate and finish with shaved Parmigiano-Reggiano and cracked pepper.