Black Truffle Tortellini

Ingredients

• 250 gblack truffle tortelloni
• to tastetruffle butter
• to tasteParmesan
• optional, to tastetruffle oil

Instructions

1. 1

   Boil the pasta

   Bring a pot of water to the boil. Add the tortelloni and cook for 3–4 minutes, until puffed and inflated.

2. 2

   Make the butter sauce

   Meanwhile, warm the truffle butter in a pot. When the tortelloni are cooked, add them and as much Parmesan as you like, then mix until evenly coated.

3. 3

   Finish and serve

   Divide the tortelloni between plates. Add extra truffle oil, if using, and more Parmesan on top.

What is black truffle tortellini?

Tortellini are small filled pasta shapes, while tortelloni are generally larger; this recipe specifies black truffle tortelloni. Filled pasta has a long history in Italian cooking, and here the filling is complemented by truffle butter and Parmesan.

The method is deliberately simple: cook the pasta briefly, then coat it while hot so the butter and cheese cling to its folds.

Nutrition and macros by portion

The nutrition label shows one serving as written: 245 calories, 10g protein, 30g carbs, 10g fat.

The tortelloni provide most of the carbohydrates, while the truffle butter and optional oil contribute most of the fat; Parmesan adds protein and fat. The nutrition estimate is approximate because amounts for the butter and cheese are not specified. Serve with salad or vegetables to add freshness and balance the plate.

The truffle ingredients

Truffle butter: use enough to coat the cooked pasta without leaving it swimming in fat. Its aroma is the main flavour in the sauce.

Parmesan: add it to the warm pasta and butter, then reserve some for the final topping. The recipe leaves the amount to your taste.

Cooking the filled pasta

Boil the tortelloni for the stated 3–4 minutes, but check the packet as pasta size and product instructions can vary. Look for pasta that is tender and puffed, with the filling heated through.

Lift one piece out carefully to check it; filled pasta can split if it is stirred roughly or cooked for too long.

Coating without breaking

Warm the truffle butter gently while the pasta cooks. Keep it from browning, as the aim is to coat the pasta rather than make a browned butter sauce.

Add the cooked tortelloni carefully and fold them through the butter and Parmesan until distributed. A gentle toss helps keep the filled shapes intact.

Balancing the flavour

Truffle oil is optional, and a little can go a long way in a dish already flavoured with truffle butter. Taste before adding more, then finish with Parmesan if you want a saltier, cheesier topping.

What to serve alongside

Serve the tortelloni straight away, while the butter is glossy and the pasta is hot. A crisp green salad or simply cooked vegetables make a fresh contrast to the rich sauce.

Recipe notes & tips

• Check the tortelloni packet and use its cooking guidance if it differs from the 3–4 minutes stated here.
• Warm the truffle butter over a gentle heat while the pasta cooks.
• Handle the tortelloni gently after draining to avoid splitting the filled pasta.
• Taste the pasta before adding extra truffle oil or Parmesan.
• Serve as soon as the pasta is coated, while the butter is still glossy.

Variations

• Add black pepper: grind a little over the finished pasta for a sharper finish.
• Add fresh herbs: scatter chopped parsley over the plates just before serving.
• Add greens: serve with wilted spinach or tenderstem broccoli on the side.
• Use less truffle oil: rely on the truffle butter for a more restrained finish.

Common mistakes to avoid

• Overcooking the pasta: check it at 3 minutes and stop when tender and puffed.
• Boiling too vigorously: keep the water at a steady boil so the filled pasta is less likely to break.
• Browning the butter: warm it gently and take it off the heat if it starts to colour.
• Adding too much truffle oil: taste first, then add a small amount if you want a stronger aroma.
• Tossing roughly: fold the tortelloni through the sauce carefully to keep them whole.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan with a small splash of water, stirring carefully; the pasta may soften as it warms.

Frequently asked questions