Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
1/4 lb. mortadella with pistachios
1/2 cup whole milk ricotta
1/2 cup Mascarpone cheese
1/4 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
Mortadella Tortelli with Parmigiano & Sage
2 dozen Mortadella tortelli
4 tbsp. unsalted butter
10 sage leaves
1/2 cup Parmigiano Reggiano, finely grated
1/4 tsp. ground nutmeg
Tip: If you have leftover tortelli, it can be frozen for 1-2 months in the freezer.
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the mortadella, ricotta, Mascarpone, Parmigiano and salt to a blender. Blend until smooth. Add more of each ingredient to taste.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets (7 on the Marcato Atlas Pasta Machine or KitchenAid pasta roller attachment).
Cut the pasta sheets into 2.5 x 2.5 inch squares. Place about 1/2 tbsp. of the mortadella filling onto the squares and shape the tortelli.
Bring a large pot of water to a boil, add plenty of salt. Cook the tortelli until it floats to the top, about 2-3 minutes. Reserve 1/2 cup pasta water.
In a sauté pan over medium heat, melt 2 tbsp. butter and add the sage leaves. Let the sage leaves crisp in the butter for a few minutes. Once they're crispy, remove from the pan and set aside on a paper towel.
In the same pan, melt the remaining butter. Strain the tortelli and add to the pan along with the melted butter and 1/4 cup pasta water. Toss and remove from heat. Add the Parmigiano and toss again until the butter, pasta water and cheese forms a creamy consistency. Add more pasta water as needed.
Plate and top with the crispy sage leaves and ground nutmeg.