Ricotta Tortellini with Bolognese Sauce

Serves 6


  • For filling:
  • Mash all ingredients in a medium bowl until well blended and smooth. Cover and chill while preparing dough.
  • For dough:
  • Place first 3 ingredients in bowl of a stand mixer with a dough hook. Mix at low speed until dough pulls away from side of bowl, about 4 minutes. Place on work surface; knead until smooth, adding water by teaspoonfuls if dry, 2-3 minutes (dough is fairly stiff). Divide in 4, flatten, wrap in plastic, and chill for 30 minutes.
  • Working with 1 dough round at a time, run dough through widest setting of a pasta machine. Fold in half; run through machine. Repeat 7 times. Roll through machine without folding, decreasing width setting after each roll, until 1/16" thick. Transfer to a floured surface.
  • Using a 3" cookie cutter, cut dough into circles. Spoon 1 rounded teaspoonful of filling into center of each dough. Brush edges lightly with egg white; fold over and press to seal, forming a half-moon shape. Fold and press tips together, moistening with egg white to seal. Transfer to a lightly floured rimmed baking sheet. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  • For Bolognese Sauce:
  • In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until 3/4 done, about 5 minutes.
  • Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.
  • Start cooking Tortellini.
  • Stir in basil, parsley, and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Add tortellini to the Bolognese sauce. See instructions below for serving.
  • To Cook Tortellini:
  • Bring a large pot of water to a boil. Season with salt; add tortellini. Simmer, stirring gently, until cooked through, 2-3 minutes after they begin to float. Using a slotted spoon, gentle add tortellini to the Bolognese sauce. Gentle stir together. Serve into 6 individual pasta bowls. Garnish with Pecorino-Romano and hand torn basil.

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