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Sage Pistachio Tortellini Filling
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Sage Pistachio Tortellini Filling
Tatum
Tatum
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$1.00
There are few things that a cheese filled pasta can't temporarily fix. When it's laced with a homemade sage and pistachio pesto, I am certain it can fix what remains. This filling can work in any stuffed pasta shape--tortellini, ravioli, caramelle. Once stuffed and cooked, sauté the pasta in a melted or browned butter topped with flakey salt and grated parmesan for a perfect bite. Not in your pasta making era yet? No worries. Add the filling to a sandwich with mortadella and arugula, or just spread it on toast.
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You Need

1 cup
0:45
  • 4 garlic cloves
  • 1 shallot
  • 1/2 cup pistachios, roasted
  • 1/2 oz fresh sage leaves
  • salt & pepper
  • half of a lemon, juice and zest
  • 1/2 cup ricotta
  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese, grated or chunks

    • How To

      Roast Garlic & Shallot

      1. Preheat oven to 400 degrees Fahrenheit. Peel one large shallot and place in baking dish with four cloves of garlic (or a whole head drizzled in olive oil and covered in foil if you have other uses for roasted garlic). Drizzle generously in olive oil and salt. Bake for 20 minutes (or longer if roasting the whole head) or until garlic cloves are browned and soft and shallot is looking browned and jammy. Remove from oven and let cool.

      Make Filling

      1. In a food processor, pulse pistachios, sage leaves, garlic, shallot, parmesan, and lemon juice and zest until well combined.
      2. Add a pinch or two of salt and black pepper. Pulse and stream in olive oil. It should start looking like a thick but still easy-to-spread pesto.
      3. Add ricotta and pulse on low until mixture is well combined.
      4. Store mixture in an air-tight container and chill until ready to use.