Sunchoke Tortelloni with Lemon & Sage Cream

Sunchoke Tortelloni with Lemon & Sage Cream


  1. Bring water to a boil, season with 1 Tbsp salt/L of water.
  2. In a separate pan large enough to contain the pasta and sauce, add the Lemon and Sage Cream.  Warm the sauce with 2-3 Tbsp of pasta water and melt over low heat - turn heat off when melted.
  3. Pick up the Tortelloni by the sides, gently place into boiling salted water.  Allow to cook for about 2.5-3 minutes.  
  4. Strain the pasta into a basket or colander, or remove with a wire skimmer. 
  5. Transfer to pan with the Lemon and Sage Cream and bring a few more tablespoons pasta water along with it.  
  6. Allow to simmer together for 1-2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid allowing the pasta to sit in one spot where it may get stuck to the pan.  If the sauce seems a little tight, add a splash of water, bring to a simmer and swirl the pan one last time.  Remove from heat.
  7. Once the pasta appears glazed and well coated, serve and enjoy.  The finished product should coat the pasta well as in the photo.


  • Crispy sage leaves fried in butter as garnish
  • Parmesan, pecorino or any grated cheese you like.
  • Black pepper
  • Fresh lemon + zest at the end

Pasta: Nichols Farm Sunchokes, Ricotta, Pecorino, Mint, 00 Pasta Flour, Egg, Olive Oil, Black Pepper

Sauce: White Wine, Cream, Lemon, Butter, Shallot, Sage, Black Pepper, Bay Leaf

Fresh handmade ravioli pasta.

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