Difficulty Level: Difficult
Total Time: 2.5 hours
Serving Size: 2-4 servings
Ingredients:
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
1/4 lb. mortadella with pistachios
1 cup whole milk ricotta
1/4 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
8 oz. fresh robiola cheese
1/4 cup heavy cream
1 tbsp. chives, chopped
Tip: If you have leftover tortellini, it can be frozen for 1-2 months in the freezer.
Directions:
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 ricotta, mortadella, Parmigiano and salt to a blender. Blend until smooth.
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 tortellini.
Bring a large pot of water to a boil.
Add the robiola and heavy cream to a sauté pan over low heat and stir until smooth and creamy.
Once the water comes to a boil, add plenty of salt. Cook the tortellini until they float to the top, about 2-3 minutes. Reserve 1 cup of pasta water.
Strain the tortellini and add to the sauté pan along with robiola cream sauce and 1/4 cup pasta water. Toss over low heat. Add more pasta water as needed, 1/4 cup at a time
Plate and top with chives and grated Parmigiano.