Directions

2 Hours Before Cooking

1. Lay the flour onto the countertop and form a well in the center.

2. Add the eggs, egg yolks, and olive oil into the center of the well. Mix with a fork.
3. Using your index finger, slowly incorporate the flour into the eggs, then form into a shaggy ball.
4. Knead the dough for 5-6 minutes. Cover with plastic wrap and set aside to rest.

PREP 🥒

1. Let’s check out your pasta dough!

2. Fill a large pot with water and cover it with a lid. Bring to a boil over medium-low heat.
3. To make the mushroom brodo, peel and dice the shallot. Crush the garlic with the palm of your hand.
4. Place the diced shallot, crushed garlic, thyme, dried mushrooms, and peppercorns in a 2 quart pot.  Add the broth and water and bring to a simmer. Cook, adjusting the heat to maintain a gentle simmer, while preparing the rest of the dish.

5. Place the ricotta into the mixing bowl. Beat the two eggs in a small bowl and add ¾ of them to the bowl with the ricotta. Add a pinch of S&P Seasoning, grate in half of the Parmesan cheese, and 1 tablespoon of chopped Truffle Carpaccio. This is the ricotta farce.

6. Roll the dough out into a very thin sheet with the rolling pin.
7. Cut the pasta into small rounds and form the tortellinis, transfer to a dusted baking sheet.

HOW TO COOK 🍳

1. Adjust the seasoning of the brodo with S&P Seasoning. Strain into another pot or bowl and keep hot.

2. Lightly season the pot of boiling water with S&P Seasoning and cook the tortellini for 3 minutes.

3. Remove the tortellini from the pot and plate them in your favorite serving bowl.
4. Using a ladle, ladle some of the mushroom brodo on top of the tortellinis.
5. Shave some Parmesan cheese over the tortellinis and top with Truffle Carpaccio.

6. Add one last sprinkle of S&P Seasoning and dig in!