Tortelli with Brown Butter
The first time I cooked this simple tortelli pasta was years ago, 2010. We rented an apartment in Rome’s Testaccio neighborhood for a month, and would spend our days exploring the city on foot. One of the charms of Rome is the neighborhood bakeries, pasta shops, and produce markets. I particularly love the pasta shops and this is one of the impromptu lunches I threw together after scoring a dozen beautiful fat-bellied ricotta tortelli. For good reason it has remained a staple in our pasta repertoire.
This pasta couldn’t be simpler. Toss cooked tortelli in butter that has browned in a skillet. Add a splash of balsamic vinegar along with a good amount of lemon zest. Finish with a few handfuls of arugula and generous layer of shaved pecorino! This pasta is so good I included a version in Near & Far.
A Few Tips
A few things to keep in mind if you want to bump this recipe from “really good” to “absolutely great.”
- Use a great tasting balsamic vinegar. It makes a real difference in t a recipe with this few ingredients.
- A good quality stuffed pasta is what you’re after here. There’s not much to hide behind, so – the better the pasta, the better the outcome.
- When you zest the lemon avoid the bitter white pith.
Tortelli: Variations
- Pasta shape: Tortelli can be tough to find in the U.S. Feel free to substitute ricotta ravioli or tortellini in this recipe. Or shape your own tortelli using sheets of this homemade pasta.
- Winter / Fall: Pumpkin filled pastas work beautifully in this recipe as well. The brown butter and winter squash combination is a classic pairing. And in this scenario an introduction of blanched or roasted broccoli or radicchio is nice in place of the arugula – especially in the fall and winter months.
More Pasta Recipes
- Homemade Pasta
- Pappardelle
- Cavatelli
- Pici
- Pasta with Crushed Creamy Walnut Sauce
- Stuffed Shells
- more pasta recipes
Favorite Pasta Sauces
Other Favorite Italian Recipes
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