Truffle Tortellini with Roasted Onion and Parmesan Cream
- Mixing bowls
- Roasting pan
- Large pot
- Small saucepan
- Blender
- Box grater
- Kitchen scale
INGREDIENTS
- 2 medium white onions, thinly sliced
- 3 ounces/85 grams Parmesan, finely grated
- 2 tablespoons unsalted butter
- ½ cup truffle cream
- Dough:
- 2 ½ cups/300 grams 00 flour
- 7 –8 large egg yolks/135–150 grams
- Pinch of salt
- Filling:
- 1 cup/250 grams drained ricotta
- ½ cup/120 grams mascarpone
- ¼ cup Parmesan, finely grated
- Fresh truffles or truffle paste, to taste
- Pinch of salt
- Broth:
- 2.2 pounds/1 kilogram white onions
- 1 cup dry white wine
- 2 teaspoons fresh sage leaves
- 1 teaspoon fresh thyme leaves
- Pinch of salt
- 4 cups water
- Truffle Cream:
- ½ cup heavy cream
- 2 tablespoons mascarpone
- 1 teaspoon truffle paste or ½ teaspoon truffle oil
- Pinch of salt
INSTRUCTIONS
- Dry the onions by slicing 2 medium white onions very thin. Spread them in a single layer on a baking sheet and dry in a preheated oven at 175°F/80°C for 6–8 hours until crisp and golden. Check occasionally to ensure even drying. Store in an airtight container until ready to serve.
- Roast the onions for the broth by chopping 2.2 pounds/1 kilogram white onions into large chunks. Spread them on a roasting tray with a drizzle of olive oil, fresh sage leaves, thyme, and 1 cup dry white wine. Roast in a 400°F/200°C oven for 25–35 minutes, turning occasionally, until deeply golden and caramelized. This step builds the sweet, rich base of the onion broth.
- Prepare the onion broth by transferring the roasted onions and wine to a large pot. Add 4 cups/960 ml water and a pinch of salt. Simmer gently for 2–3 hours to fully extract flavor. Blend until smooth, then strain through a fine-mesh sieve. Return the liquid to the pot and reduce over low heat until concentrated and aromatic. Season to taste.
- Make the pasta dough by combining 2 ½ cups/300 grams 00 flour and a pinch of salt in a large mixing bowl. Form a well in the center and add 7–8 egg yolks/135–150 grams. Mix until a rough dough forms, then knead for 10–15 minutes until smooth, elastic, and slightly tacky. Wrap tightly in plastic wrap and chill for 30–45 minutes to relax the gluten.
- Prepare the filling by mixing 1 cup/250 grams drained ricotta, ½ cup/120 grams mascarpone, ¼ cup/60 grams finely grated Parmesan, and truffle paste or finely shaved fresh truffles to taste until smooth and creamy. Transfer the mixture to a piping bag and keep chilled until ready to assemble.
- Assemble the tortellini by rolling the chilled dough thin using a pasta machine or rolling pin. Cut into squares about 2 inches/5 cm wide. Pipe a small amount of filling into the center of each square, fold into a triangle, then bring the corners together to seal into a tortellini shape. Press firmly to remove air pockets. Freeze or refrigerate until ready to cook.
- Cook and finish the dish by bringing a large pot of salted water to a gentle boil. Cook the tortellini for 3–4 minutes until tender and floating. Drain carefully and transfer to a skillet with the warm reduced onion broth and 2 tablespoons unsalted butter, tossing gently to coat without breaking the pasta.
- Final tip: Warm ½ cup heavy cream with 2 tablespoons mascarpone and a pinch of salt over low heat to create the truffle cream. Spoon over the tortellini and finish with grated Parmesan, dried onions, and shaved truffle. Drizzle lightly with truffle oil just before serving to enhance aroma.
FAQ
What type of truffle should I use for truffle tortellini?
Both black and white truffles can be used, but they deliver different flavor profiles. White truffles offer a bold, aromatic, and earthy flavor that is best used raw or gently folded into the filling. Black truffles are milder and more versatile, and they can be incorporated either into the filling or as a finishing touch with butter or cream.
Truffle paste or truffle oil is a convenient alternative when fresh truffles are unavailable, as it concentrates the earthy flavors. When selecting truffles, ensure they are firm, unblemished, and fragrant, since their aroma is the defining feature in truffle tortellini. Even a small amount can elevate the pasta to a luxurious dish.
Can I make the pasta dough ahead of time?
After kneading the dough until smooth and elastic, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Chilling the dough helps relax the gluten, making it easier to roll out thinly without shrinking.
If preparing a day in advance, bring the dough to room temperature before rolling to ensure flexibility. You can also freeze the dough for up to two months, but make sure to thaw it completely in the refrigerator before rolling. Proper storage maintains the elasticity and texture of the pasta, which is crucial for achieving delicate, tender truffle tortellini that cooks evenly.
How do I prevent the filling from leaking out?
Start with properly drained ricotta to remove excess moisture, and chill the filling before piping. When sealing the pasta squares, press firmly around the edges and remove all trapped air pockets. Avoid overfilling the pasta, leaving a small border around the edges to ensure a secure seal. Cooking in vigorously boiling water can stress the pasta, so maintain a gentle boil and stir minimally.
How do I store leftovers?
Leftover truffle tortellini can be stored either fresh or cooked. Fresh, filled tortellini should be kept in an airtight container and refrigerated for up to two days. For longer storage, freeze them in a single layer on a tray before transferring to a sealed container or bag to prevent sticking.
Cooked truffle tortellini should be cooled quickly, then stored in the refrigerator for up to three days, submerged lightly in broth or lightly coated with oil to prevent sticking. When reheating, gently warm them in broth or a skillet to maintain their texture.
What is the best way to serve truffle tortellini?
Truffle tortellini is best served immediately after cooking to maintain its delicate texture. After boiling until tender, toss the pasta gently in the onion broth with a small amount of butter to enhance flavor. Spoon over a bit of truffle cream to add richness and depth, then sprinkle with freshly grated Parmesan and dried onions for contrast and texture.
Serving warm ensures the aromatic compounds in the truffle are fully appreciated. Avoid letting the pasta sit too long in liquid, as it can become soggy. Pairing truffle tortellini with a light white wine or sparkling water balances the richness of the dish while highlighting its earthy and creamy flavors.
Can I substitute the cheeses in the filling?
The filling relies on a delicate balance between ricotta, mascarpone, and Parmesan for creaminess, flavor, and structure. While substitutions are possible, it’s important to maintain similar textures and fat content. For example, you can replace mascarpone with cream cheese for a slightly tangier taste, or ricotta with cottage cheese that has been drained and blended until smooth.
Hard cheeses like Pecorino Romano can replace Parmesan, but they are saltier and more pungent, so adjust seasoning accordingly. Maintaining this balance ensures that the filling remains creamy and cohesive, complementing the truffle flavor without overpowering the delicate tortellini pasta.
Can I make truffle tortellini ahead and freeze it?
Truffle tortellini freezes beautifully, which is helpful for meal prep or entertaining. After shaping the tortellini, place them in a single layer on a tray to freeze until firm, usually about an hour. Once frozen, transfer them to an airtight container or resealable freezer bag, separating layers with parchment paper to prevent sticking. When ready to cook, do not thaw; drop the frozen tortellini directly into boiling salted water.
How long should I cook the tortellini?
It should be cooked just until tender, typically 3–4 minutes in boiling salted water. Overcooking can cause the pasta to become mushy and the filling to leak, which diminishes the dish’s delicate texture and rich truffle flavor.
After boiling, it is ideal to transfer the tortellini immediately into the hot broth or sauce to coat without further cooking. Gentle handling ensures that the pasta holds its shape and the filling remains creamy. Cooking times may vary slightly depending on the thickness of your dough, so always taste-test a single tortellini before draining the batch.
Can I make this recipe vegan or dairy-free?
For the pasta, use a simple flour and water dough instead of egg yolks. For the filling, replace ricotta and mascarpone with well-drained tofu or cashew cream to achieve a creamy texture. Nutritional yeast or vegan Parmesan can provide the salty, umami flavor that Parmesan adds.
Truffle paste or truffle oil is naturally vegan and can still impart the signature earthy aroma. Keep in mind that the texture and richness will differ slightly from traditional truffle tortellini, but these substitutions allow the dish to remain indulgent and aromatic.
Can truffle oil replace fresh truffles in truffle tortellini?
Truffle oil can be used as a substitute for fresh truffles in this recipe, but it produces a different flavor profile. While fresh truffles offer an earthy, aromatic, and slightly garlicky taste, truffle oil is more concentrated and can be pungent if overused. For best results, add only a small amount of high-quality truffle oil to the filling or finishing cream, tasting as you go. Avoid heating truffle oil excessively, as it can lose its fragrance.
What sides or wine pairings work with this dish?
Lighter accompaniments work best to balance the flavors. Consider a crisp green salad with a simple vinaigrette, roasted vegetables, or lightly sautéed greens. For wine, choose a dry white such as Chardonnay, Pinot Grigio, or Sauvignon Blanc, which can complement the creamy filling without overpowering the truffle aroma.
Sparkling wines or Champagne also work well, as their acidity and bubbles cut through the richness. When serving, keep sides minimal to allow the truffle tortellini itself to be the centerpiece of the meal, highlighting its luxurious and earthy flavors.
Can I make truffle tortellini without a pasta machine?
Yes, though it requires more manual effort. After kneading the dough until smooth, roll it out using a heavy rolling pin on a lightly floured surface until it is very thin. Work in small sections to maintain even thickness, aiming for uniform pasta so the tortellini cook evenly.
Cutting squares and assembling proceeds the same as with a pasta machine. It may take more time, but this method yields excellent results, and the dough can still hold the rich cheese and truffle filling. Manual rolling is also a traditional approach that some home cooks prefer for authenticity.
