Marc Vetri's exquisite tortellini combines subtle toasted almonds and sweet ricotta. Start the recipe a day ahead to allow time for the ricotta to drain and the pasta dough to rest.Plus: Pasta Recipes and Tips
The uncooked tortellini can be frozen in a single layer on a baking sheet lined with wax paper, then transferred to an airtight container between layers of paper and frozen for up to 2 weeks. Do not thaw before boiling.
The intensity of flavor in truffle puree depends on the brand, so make sure to adjust the amount of puree according to taste. As an alternative to the truffle puree, Vetri recommends truffle oil, which also varies in intensity.
This rich and creamy pasta dish would be showcased by a round, ripe California Chardonnay.