Smoked Burrata Tortelloni with...Smoked Burrata Tortelloni with Sage-Infused Brown Butter

Handmade silk-textured egg pasta filled with creamy smoked burrata, finished with a hazelnut-aroma brown butter, crispy prosciutto shards, and aged balsamic.

Ingredients

Cooking Instructions

1. 01

   On a clean work surface, create a well with the flour. Place egg yolks in the center and gradually incorporate flour until a dough forms. Knead for 10 minutes until smooth and elastic. Wrap in film and rest for 30 minutes.

2. 02

   Preheat oven to 180°C (350°F). Place prosciutto slices on a parchment-lined tray and bake for 8-10 minutes until crisp. Set aside to cool, then shatter into shards.

3. 03

   Roll the pasta dough through a machine until translucent (setting 7 or 8). Cut into 8cm circles. Pipe a small amount of smoked burrata into the center of each.

4. 04

   Fold the pasta circles into half-moons, sealing edges tightly to remove air, then join the corners to create the tortelloni shape.

5. 05

   In a large skillet, melt the butter over medium heat. Once foaming, add sage leaves. Continue cooking until the butter turns a deep nutty brown and sage becomes translucent and crisp.

6. 06

   Boil the tortelloni in salted water for 3-4 minutes until they float. Transfer directly into the brown butter skillet with a splash of pasta water to emulsify.

7. 07

   Plate the tortelloni, spooning over the sage butter. Garnish with prosciutto shards, toasted pine nuts, and a few drops of aged balsamic vinegar.