Fresh Tortelli

Instructions

1. 1
   Make the pasta dough: On a clean wooden work surface or in a wide bowl, mound the Tipo 00 flour and create a deep well in the center. Pour the whole eggs and extra yolk into the well.
2. 2
   Using a fork, gently whisk the eggs, gradually incorporating flour from the inner walls of the well until a shaggy dough forms. Knead vigorously with your hands for 10 minutes until the dough transforms into a smooth, springy ball with a vibrant yellow color.
3. 3
   Wrap the dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten structure.
4. 4
   Prepare the filling: In a medium bowl, vigorously mix the drained ricotta, minced anchovy paste, chopped capers, fresh lemon zest, and grated Parmigiano Reggiano. Transfer the filling mixture into a pastry bag and set aside.
5. 5
   Divide the rested pasta dough into two portions. Roll out the dough using a rolling pin or a pasta machine until you achieve thin, uniform sheets (about 1 mm thick).
6. 6
   Cut the sheets into 6x6 cm squares. Pipe a small dollop of the savory seafood-ricotta filling into the absolute center of each square.
7. 7
   To execute the hand-fold technique highlighted in "Alici Marinate.png": Fold the square diagonally over the filling to form a triangle, pressing firmly along the edges with your fingertips to expel all trapped air. Next, take the two corners at the base of the triangle, wrap them around your finger towards the center, and press them firmly together to lock, curling the top point backward.
8. 8
   Dust a wide white ceramic platter or tray with a generous layer of durum wheat semolina flour.
9. 9
   Arrange the completed tortelli across the platter in a plentiful layer, then dust the tops of the pasta with additional semolina to achieve the precise textural appearance shown in your image file.
10. 10
    Cook the tortelli in a large pot of rolling, salted boiling water for 3 to 4 minutes. Because it is fresh dough, the pasta will be perfectly cooked shortly after it floats to the surface.
11. 11
    Remove the cooked pasta with a slotted spoon and toss gently in a warm skillet with a light sauce made of melted unsalted butter, a drizzle of extra virgin olive oil, and fresh sage leaves.