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White Truffle Tortellini

Difficulty Level: Difficult

Total Time: 2 hours

Serving Size: 2-4 servings


Pasta Dough:

  • 1 cup ‘00’ wheat flour

  • 1/2 cup semolina flour

  • 2 eggs, 2 yolks


  • 1 cup whole milk ricotta

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 1/4 tsp. salt

White Truffle Gorgonzola Cream Sauce:

  • 1 cup heavy cream

  • 1/3 cup Gorgonzola Dolce

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 1 tbsp. white truffle oil


  1. In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes.

  2. For the filling, add the ricotta, Parmigiano and salt to a mixing bowl and mix until combined. Add more Parmigiano and salt to taste.

  3. After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the KitchenAid pasta roller attachment or Marcato Atlas pasta machine).

  4. Cut circles for the tortelloni using a round cutter, about 4 inches in diameter. Place about 1/2 tbsp. of the filling onto each circle and shape the tortelloni.

  5. Bring a large pot of water to a boil.

  6. Meanwhile, add the heavy cream to a saucepan and simmer over low heat for 4-5 minutes to reduce. Remove from heat and whisk in the Gorgonzola and Parmigiano until smooth then whisk in the white truffle oil. Add more of each ingredient to taste.

  7. Once the water comes to a boil, add plenty of salt. Cook the tortelloni until they float to the top, about 2-3 minutes. Reserve 1/3 cup pasta water.

  8. Strain the tortelloni and toss in the sauce. Add pasta water as needed.

  9. Plate and top with more grated Parmigiano and serve!


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