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Ricotta & Pine Nut Tortellini
Impress your guests with these beautiful bundles of tortellini, all dressed up in a shimmering marjoram burnt butter sauce.

Ricotta & Pine Nut Tortellini

Servings: 2

Makes: About 20 tortellinis

Ingredients

TORTELLINI:
25g toasted pine nuts
1 tsp NOMU Extra Virgin Olive Oil
¼ tsp garlic
Pinch of NOMU Sea Salt
Juice of half a lemon
½ tsp NOMU One For All Rub
125g fresh ricotta, storebought or homemade
2 tbsp finely grated parmesan
½ tsp NOMU Spanish Rub
1 portion of our basic pasta dough

MARJORAM BUTTER:
50g salted butter
25g toasted pine nuts
5g fresh Marjoram (you can also use fresh Sage)
½ tsp crushed garlic

Directions

To prepare the tortellini filling, mix together the pine nuts, Olive Oil, garlic, salt, lemon juice and NOMU One For All Rub in a pestle and mortar. Once well mixed and crushed, add in the ricotta, finely grated parmesan and NOMU Spanish Rub and combine.

Roll out the fresh pasta through the pasta machine to the thinnest setting and place on cling wrap. Cut the pasta into 5cm wide strips. Place a teaspoon of mixture in the middle of each strip. Fold the pasta in half, covering the mixture and pressing out all the air around it. Use a 6cm cutter to cut out a semi-circle (making sure you have a 1cm edge of pasta). Pinch the centre of the filling, bringing the two edges together – so it resembles a sailor hat in shape. Place the tortellini on a damp cloth and leave to rest until ready to use.

For the sauce, melt the butter over medium heat and add the toasted pine nuts, marjoram and garlic. Simmer until the butter turns light golden brown in colour. Set aside.

Place a medium-sized pot of water with a pinch of NOMU Sea Salt and a dash of Olive Oil onto the stove and bring to a boil. Place the tortellini into the boiling water and cook for 2 minutes or until al dente. Remove from the heat and drain in a colander. Toss the tortellini in the warm marjoram butter and serve immediately.

Ingredients

TORTELLINI:
25g toasted pine nuts
1 tsp NOMU Extra Virgin Olive Oil
¼ tsp garlic
Pinch of NOMU Sea Salt
Juice of half a lemon
½ tsp NOMU One For All Rub
125g fresh ricotta, storebought or homemade
2 tbsp finely grated parmesan
½ tsp NOMU Spanish Rub
1 portion of our basic pasta dough

MARJORAM BUTTER:
50g salted butter
25g toasted pine nuts
5g fresh Marjoram (you can also use fresh Sage)
½ tsp crushed garlic

Directions

To prepare the tortellini filling, mix together the pine nuts, Olive Oil, garlic, salt, lemon juice and NOMU One For All Rub in a pestle and mortar. Once well mixed and crushed, add in the ricotta, finely grated parmesan and NOMU Spanish Rub and combine.

Roll out the fresh pasta through the pasta machine to the thinnest setting and place on cling wrap. Cut the pasta into 5cm wide strips. Place a teaspoon of mixture in the middle of each strip. Fold the pasta in half, covering the mixture and pressing out all the air around it. Use a 6cm cutter to cut out a semi-circle (making sure you have a 1cm edge of pasta). Pinch the centre of the filling, bringing the two edges together – so it resembles a sailor hat in shape. Place the tortellini on a damp cloth and leave to rest until ready to use.

For the sauce, melt the butter over medium heat and add the toasted pine nuts, marjoram and garlic. Simmer until the butter turns light golden brown in colour. Set aside.

Place a medium-sized pot of water with a pinch of NOMU Sea Salt and a dash of Olive Oil onto the stove and bring to a boil. Place the tortellini into the boiling water and cook for 2 minutes or until al dente. Remove from the heat and drain in a colander. Toss the tortellini in the warm marjoram butter and serve immediately.

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