Mortadella Tortelloni, Parmigiano Cream Sauce, Nutmeg

Difficulty Level: Difficult

Total Time: 2.5 hours

Serving Size: 2-4 servings

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These homemade mortadella tortelloni are filled with a creamy blend of mortadella with pistachios, ricotta, and Parmigiano Reggiano. Tossed in a silky Parmigiano cream sauce and finished with freshly grated nutmeg, this elegant handmade pasta is rich, delicate, and inspired by the classic flavors of Northern Italy.

Ingredients:

• 1 cup '00' flour

• 1/2 cup semolina flour

• 2 eggs

• 3 egg 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.

Directions:

1. Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.

2. 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.

3. 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).

4. 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.

5. Bring a large pot of water to a boil.

6. 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.

7. 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.

8. 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.

9. Plate and top with ground nutmeg.

Want to make your own handmade pasta? 🍝

My beginner-friendly guide, Pasta Making 101, walks you through making fresh egg pasta from scratch, with step-by-step instructions and photos for five classic pasta shapes, bonus video tutorials, troubleshooting tips, and more.

Explore Pasta Making 101 →

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Shop My Pasta Kitchen

These are some of my favorite tools for making handmade pasta and preparing my favorite pasta dishes at home!

Pasta Making Tools

• Marcato Atlas 150 Pasta Machine

• KitchenAid Stand Mixer

• KitchenAid Pasta Attachment

• Wooden Pasta Board

• Double Pasta Cutter Wheel

• Bench Scraper

• Piping Bags

  
  

My Kitchen Essentials

• 10-Inch Fry Pan

• Microplane

• Olivewood Spoon

• Food Processor

• Acacia Wood Utensil Set

• Acacia Wood Strainer

• Glass Mixing Bowl Set

• 8 qt. Pasta Pot

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