I’m second-generation Italian, with grandparents who were born in Italy. This dish holds a special place in my heart, as it reminds me of the times spent at my Nonna’s house. My Nonna would always serve espresso and a biscotti to my dad, uncles, and anyone who visited. Adding espresso to this dish is a way to honor those cherished memories.
This Tortelli Coated in Beef Broth Butter Sauce with Espresso Balsamic Glaze is like a rich espresso in the morning—invigorating and full of depth. The savory beef broth butter sauce perfectly complements the delicate Tortelli, while the espresso balsamic glaze adds a surprising twist.
Follow me on Instagram @aldentedreams for more culinary adventures, and don't forget to share your creations with me!
Tortelli Coated in Beef Broth Butter Sauce with Espresso Balsamic Glaze
4
servings30
minutes40
minutesIngredients
2 cups 2 00 flour
3 large 3 eggs
1 cup 1 ricotta (drained)
1 tbsp 1 espresso powder (dissolved in 1 tbsp hot water)
1/4 cup 1/4 grated Parmigiano Reggiano
1 tbsp 1 finely chopped parsley
1/2 cup 1/2 balsamic vinegar
1 tsp 1 espresso powder
1/2 cup 1/2 beef broth
1/4 cup 1/4 unsalted butter
Directions
- Place the 2 cups of 00 flour on a clean, flat surface and create a well in the center.
- Crack the 3 large eggs into the well.
- Using a fork gently beat the eggs, gradually incorporating the flour from the edges of the well.
- Once the dough starts to come together, use your hands to knead it for about 10 minutes or until the dough becomes a smooth and elastic ball.
- Wrap the dough in plastic wrap, place it in a covered bowl and let it rest in the refrigerator for at least 30 minutes or overnight.
- Roll the sheet of dough to the second-thinnest setting on your pasta machine or about 1mm thick rolling by hand.
- Cut into rectangles (about 2.5 x 1.5 inches).
- Mix the ricotta, espresso powder, parsley, and Parmigiano Reggiano until smooth. Transfer to a piping bag.
- Pipe 1 teaspoon of filling in the center of each rectangle.
- Fold the rectangle in half lengthwise, sealing the edges well. Bring the two bottom corners together and press to seal, forming the classic tortelli shape.
- Simmer balsamic vinegar, espresso powder, over medium heat for about 10-15 minutes or until reduced by half.
- Heat beef broth in a pan over medium heat for about 5 minutes or reduces by a quarter.
- Whisk in cold butter until fully emulsified, about 2-3 minutes.
- Boil pasta for 5-7 minutes. Reserve 1/4 cup pasta water.
- Toss pasta in beef demi-glace butter sauce. Add pasta water to emulsify.
- Plate and drizzle with espresso balsamic glaze.
- Garnish with shaved Parmigiano Reggiano.
Did you make this recipe?
Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink
Like this recipe?
Follow @Appetitomagazine on Pinterest
Follow us on Facebook!
Follow us on Facebook
