Vetri's Almond-Ricotta Tortellini With Truffle Butter

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1 1/2 cups all-purpose flour, plus more for dusting

2/3 cup semolina

3 large eggs

3 large egg yolks

1 tablespoon extra-virgin olive oil

1 cup fresh ricotta (1/2 pound)

3/4 cup whole blanched almonds (about 4 ounces)

1/2 cup freshly grated Parmesan cheese

Salt and freshly ground white pepper

White truffle puree (see Note)

1 large egg, lightly beaten

3 tablespoons unsalted butter

Thyme sprigs, for garnish

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