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, 3 yolks
1/4 lb. mortadella with pistachios
1 cup whole milk ricotta
3/4 cup Parmigiano Reggiano, finely grated
3/4 cup heavy cream
1/4 tsp. salt
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 ricotta and salt to a blender. Blend until the ricotta is smooth and glossy. Add the mortadella and 1/4 cup Parmigiano. Blend again 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 tortelli.
Bring a large pot of water to a boil.
In a saucepan over low heat, add the heavy cream and simmer for about 4-5 minutes to reduce. Remove from heat and whisk in the Parmigiano until smooth, adding more to taste.
Once the water comes to a boil, add plenty of salt. Cook the tortelli until they float to the top, about 2-3 minutes. Reserve 3/4 cup pasta water.
Strain the tortelli and add to a large sauté pan along with Parmigiano 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 ground nutmeg.