Tortelli with Burrata, Pears and Pecorino.

A Refined Handmade Pasta Recipe

Butter, sage, chipotle and lemon zest. Thin egg pasta, folded by hand.

Some recipes aren’t born to impress.They’re made to stay with you.

These tortelli hold together sweetness, creaminess, and sharpness, in quiet balance. Inside: burrata that softens, gently sautéed pears, and a bold pecorino romano that makes its point. Outside: melted butter with sage, a smoky touch of chipotle, and lemon zest that lifts it all at the end.

This is a dish about care and intention. A hand-shaped gesture, made current through just a few well-chosen ingredients.

 Ingredients (serves 4)

For the fresh pasta

• 300 g all-purpose flour

• 3 eggs

  
  

For the filling

• 2 ripe pears (Williams work well)

• 1 knob of butter

• 300 g burrata (well drained, torn)

• 200 g grated pecorino romano

• Black or white pepper, to taste

• A pinch of nutmeg (optional)

  
  

For the sauce

• 50 g butter

• A few sage leaves

• Chipotle pepper (or black pepper)

• Grated pecorino romano

• Zest of one organic lemon

Instructions:

1. Make the pasta Form a well with the flour, add eggs in the center and knead until smooth. Wrap in cling film and rest for 30 minutes.

2. Cook the pears Peel and dice the pears. Sauté in butter for 5–6 minutes until softened but intact. Let cool.

3. Prepare the filling Mix burrata, cooked pears, and pecorino in a bowl. Season with pepper and nutmeg if desired. The mixture should be creamy but hold together.

4. Shape the tortelli Roll the dough thin. Cut into squares, fill, and shape into tortelli. Press edges to seal well.

5. Cook and dress Boil the tortelli in salted water (3–4 min). Meanwhile, melt butter with sage in a pan. Drain tortelli gently and toss in the sauce.

6. Serve Top with chipotle, pecorino and freshly grated lemon zest.