Vetri's Almond-Ricotta Tortellini with Truffle Butter

• Vegetarian

• Produce

  • 1 Thyme, sprigs
  • 1 Truffle puree, White

• Refrigerated

  • 4 Egg, large
  • 3 Egg yolks, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 Salt and freshly ground white pepper
  • 2/3 cup Semolina

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Almonds, whole

• Dairy

  • 3 tbsp Butter, unsalted
  • 1/2 cup Parmesan cheese
  • 1 cup Ricotta, fresh

Found on foodandwine.com