Cheese Tortelloni With White Truffles

By
Danette St. Onge
Danette St. Onge
Danette St. Onge
Danette St. Onge is a food writer specializing in international cuisines. She authored "The Better-Than-Takeout Thai Cookbook" and has also served as the Italian Food Expert for The Spruce Eats.
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Updated on 02/2/23
Cheese tortelloni with white truffles
Danette St. Onge
Prep: 2 mins
Cook: 4 mins
Total: 6 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
269 Calories
24g Fat
6g Carbs
9g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 269
% Daily Value*
Total Fat 24g 30%
Saturated Fat 14g 72%
Cholesterol 64mg 21%
Sodium 386mg 17%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Protein 9g
Calcium 282mg 22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pasta dish takes less than 10 minutes to make. It includes white truffles shaved over fresh tortelloni filled with five Italian cheeses: ricotta, mascarpone, Parmigiano-Reggiano, mozzarella, and Pecorino Romano. Using store-bought fresh pasta makes it convenient and fast, but with white truffle shaved on top—it's definitely not a boring dish!

White truffle is one of the most expensive foods, by weight, in the world, but its aroma and flavor are so intense that you only need a tiny bit. You can find fresh truffles in specialty food shops and delicatessens as well as from online suppliers. In the past, pigs were used to sniff out wild truffles in the forests of northern Italy, but these days, truffle dogs are the truffle hunters—because it's easier to train them not to eat the truffles once they find them!

Store fresh truffles in your refrigerator, gently wrapped in a paper bag or paper towel and inside an airtight container, for up to 4 or 5 days. Make sure to keep them dry! If the paper towel gets damp, replace it with a new one. 

Pair this pasta dish with a Rosso del Veronese red wine, such as Masi Campfiorin. Champagne or an Italian sparkling white, such as Franciacorta, would also go well!                  

Adapted from a recipe courtesy of Victor Pena Guilera, Culinary Research & Innovation Manager, Pastificio Giovanni Rana, developed specifically to pair with wines from Masi Agricola winery in the Valpolicella wine region of northern Italy, near Verona.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Bring a large pot of salted water to a boil over high heat (add about 1 tablespoon of coarse sea salt or kosher salt per 2 quarts of water). When boiling, add the tortellini and cook for 3 minutes.

  3. Meanwhile, melt the butter in a pan over low heat.

  4. When the pasta is ready, drain it well, add it to the skillet with the grated Parmigiano-Reggiano cheese and toss well to coat.

  5. Transfer the tortellini to a serving platter (or individual shallow serving bowls) and shave the white truffle very thinly on top using a mandoline slicer or a truffle shaver. Garnish with the sprigs of rosemary and serve immediately.