For the Pasta:
100 g Semolina durum wheat flour
100 g "0" Flour
2 Whole eggs
2 Egg yolks
For the Filling:
300 g Fresh ricotta cheese
Grated nutmeg
Parsley to taste
Salt and Pepper
For the Sauce:
50 g truffle butter
3 tablespoons of grated bread
3 tablespoons of grated Parmigiano Reggiano cheese
5 leaves of sage
Prepare the pastry mixing all the ingredients until you obtain a smooth and not too hard dough and let it stand for about half an hour in the fridge.
Mix the ricotta cheese in a bowl, flavoured with salt, pepper and minced parsley, and sprinkle it with nutmeg. To enrich the flavour add some drops of white truffle oil and a sprinkle of grated lemon zest.
Melt the butter in a pan and add the sage leaves. Let them flavour for 5 minutes. Remove the sage and mince it a bowl with chopped bread and grated Parmigiano. Mix them and keep them aside.
Roll out the pastry and prepare the tortelloni filled with the ricotta mix. Cook them in salted water and drain them as soon as they emerge. Then pour them in to the pan with the truffle butter and mix them adding sprinkles of the bread with sage and parmesan.
* Recipe by Appennino Funghi e Tartufi
