Prosciutto & Mortadella Tortellini in a Parmigiano Cream Sauce

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

• 3-4 slices of mortadella with pistachios

• 4-5 slices of prosciutto di parma

• 1 cup whole milk ricotta

• 1 cup Parmigiano Reggiano, finely grated

• 1 tsp. salt

• 1 cup heavy cream

• Pasta water as needed

  
  

Tip: If you have leftover tortellini, 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, mortadella, prosciutto, 1/4 cup Parmigiano and salt to a blender. Blend until smooth. Add to a piping bag and set aside.

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 1.5 x 1.5 inch squares. Place about 1 tsp. of the filling onto the squares and shape the tortellini.

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

6. Add the heavy cream to a sauté pan over low heat and stir until smooth and creamy. Add the remaining Parmigiano and whisk until smooth. Add more Parmigiano to taste.

7. 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.

8. Strain the tortellini and add to the sauté pan along with Parmigiano cream sauce. Toss over low heat. Add pasta water as needed, 1/4 cup at a time.

9. Plate and top with grated Parmigiano.