• 1.5 cups flour, plus more for dusting
• 4 eggs, room temperature; 2 whole, 2 yolks
• 1 Tbsp olive oil, plus more for frying sage
• kosher salt
• 2 strips of smoked bacon
• 1 shallot, minced
• 1 tsp fresh thyme leaves
• 1/4 cup white wine
• 3/4 cup ricotta
• 1/2 cup shredded mozzarella
• 1/4 cup shredded gruyere
• 1 Tbsp lemon juice
• freshly ground black pepper
• Chicken Stock
• Sage leaves, for serving

Required equipment: pasta roller, 3-inch circular cutter

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1. Place 1.5 cups flour in a large bowl and create a well in the center. Add eggs, egg yolks, olive oil, and 1 tsp salt to the well. Using a fork, gently whisk the eggs, then gradually whisk in the flour until a soft dough forms. Transfer dough to a floured work surface and gradually knead more flour into the dough until it no longer clings to your hands or the work surface. Continue to knead for about 15 minutes. Wrap dough in plastic wrap and let sit for 30 minutes to an hour.
2. Meanwhile, cook bacon in a small pan over medium heat until crispy, 4-5 minutes per side. Transfer to paper towels and let cool, then tear into small pieces. Pour off all but 2 Tbsp fat from the pan.
3. Add shallots to the pan, season with salt and pepper, and cook until softened and beginning to brown, 5-7 minutes.
4. Add wine and cook until liquid is evaporated, about 2 minutes.
5. Add thyme and cook for 1 minute. Remove shallot mixture to a bowl and let cool.
6. Combine bacon, shallots, ricotta, mozzarella, gruyere, and lemon juice in a food processor, and blend until smooth. Season with salt and pepper. Set filling aside.
7. Roll out the dough: Cut the dough into 6 equal pieces. Working one piece at a time (keep the remaining pieces wrapped), flatten the dough on a floured cutting board with your hand. Lightly flour both sides of the flattened dough. Set the pasta roller to the lowest setting (largest gap) and slowly roll the dough through (if you are using the KitchenAid attachment, set the speed to 2). Fold the dough into thirds and press down with your hand to flatten, and run through the pasta roller again (still at the lowest setting). Repeat this 3-4 times, until the dough comes out smooth and fairly rectangular in shape. Increase the pasta roller to the next setting and run the dough through. Continue increasing the setting and running the dough through, flouring the dough lightly as needed between settings to keep the dough from sticking to the roller (avoid using too much flour). On the KitchenAid pasta roller attachment, I went to setting 6 for the final thickness; it should be quite thin but not too fragile to fold.
8. Using a 3-inch circular cutter, cut as many circles out of the pasta ribbon as possible; collect the scraps and roll out another ribbon with the scrap dough.
9. Place a small scoop of filling onto the center of the dough circle and fold in half, gently pinching the two sides together. Then bring the two tips together and pinch to stick them together. They should look something like this:

10. Boil the tortellini in salted water until pasta is cooked, 3-5 minutes.
11. Meanwhile, heat olive oil in a small pan over medium-high heat. Fry sage leaves in oil until crisp, 2-3 minutes. Remove to a paper towel.
12. Divide tortellini among bowls and pour simmering chicken stock over; top with fried sage.

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